Honey, for example, will give a natural stickiness that helps adhesion to your salad, while the sweetness balances the acidity of vinegar, says Tony Rodd, head chef at Pomus in Margate.
Chris Shaw, head chef at Toklas in London, prefers achieving the consistency of a caesar dressing with yogurt, garlic, and an acid like vinegar or lemon juice, sometimes eliminating oil by using water instead.
Nuts can be used to create creamy dressings without dairy. Elaine Goad of Nopi in London blends toasted cashews, water, tahini, lime juice, garlic, and possibly miso, offering texture variations or a lighter option with lime juice.
Elaine Goad suggests a Thai papaya salad dressing by muddling tomatoes with palm sugar, lime juice, chili, fish sauce (or soy), and fresh coriander or parsley, providing a unique and flavorful alternative.
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