Summer Salad Dressings

Diana Henry makes three creamy dressings that will give a lift to any simple salad
By Diana Henry
Summer Salad Dressings
  • Rating:
  • Prep Time: 5 minutes
  • Effort: easy


For the pine nut tarator

  • 1 slices white bread, (approx 20g)
  • 100 g pine kernels
  • 1 clove garlic, crushed
  • 175 ml extra virgin olive oil
  • 1/2 lemon, juice only

For the buttermilk dressing

  • 375 ml buttermilk
  • 6 tbsp whipping cream
  • 1 clove garlic, finely chopped
  • 2 tbsp finely chopped dill

For the creamy mint and dill dressing

  • 1 3/4 tbsp white wine vinegar
  • 2 tbsp groundnut oil
  • 4 tbsp olive oil
  • 14 mint leaves
  • 4 sprigs dill
  • 1/2 tsp Dijon mustard
  • 2 tsp caster sugar
  • 4 tbsp double cream


1. For the tarator: soak the bread in a little water then puree it with the pine nuts, garlic, oil and lemon juice in a food processor. Season with salt and pepper and add a little more water if you would like a thinner dressing.

2. For the buttermilk dressing: in a bowl, mix together the buttermilk, whipping cream, garlic and dill. Season and keep in the fridge until you need it.

3. For the creamy mint and dill dressing: put the wine vinegar, groundnut oil, olive oil, mint leaves, dill, mustard and sugar in a blender and combine. Add the cream and check the seasoning. Refrigerate until ready to use.

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