Using 2 Salad Dressings Makes Eating Your Greens A Fun, Flavorful Experience

Although a simple dish in concept, there's a lot to consider when making a salad. Ingredient combinations, proper prep, and, notably, the dressing are all reasons why restaurant salads taste better. And, when it comes to flavoring the greens, this latter component is worth focusing on. So level up your salad aromatics by mixing in not one, but two dressings.

The move may seem like a saucy overkill, but there's a physical advantage to seasoning twice. During the first round, the aim is more fundamental: To ensure that each leaf receives a dose of dressing. This sauce can be kept simple, like a classic vinaigrette that balances a salty-tangy palate. What's important is that it's rigorously combined with all salad components.

Meanwhile, the second dressing go-around delivers the added flourish. Whether it's a thick and creamy dressing or a dollop of chili oil, this sauce doesn't get mixed in, but rather artfully drizzled on top. Not only does it impart a dash of aesthetic color, but it also enhances flavors with a second layer of aromatics. As a result, the salad turns out more complex — and thoroughly seasoned — thereby delighting the taste buds.

Such a dual-layered approach to dressings enables much broader flavors. After all, a single homemade salad dressing entails a proper ratio of acid to fat, for both taste and to aid emulsion formation. You'll need to pack in all the flavors into a single liquid, complicating a dressing construction. However, with two sauces at your disposal, the seasoning potential is expanded.

For the base layer, it's a good idea to reach for something more liquid, tangy, and bright; it'll best accentuate the vegetal notes. Consider adding a unique citrus to a classic vinaigrette — say, blood orange or grapefruit — or create a pickle juice salad dressing. Alternatively, you could mix in a savory note with some soy sauce, and change up the vinegar for a completely new palate.

The second coating can function as a creative flourish. You'll want this dressing a bit thicker, so that it sticks atop for visual appeal. If you went for the pickle or savory mix, a creamy option like blue cheese or the less-popular green goddess is an excellent option. Reach for a yogurt, mayo, or tahini base, and the classic Caesar is always an option, too. 

Alternatively, you can dress it in a thick sauce that's less typical. Think chili oils, pesto, or even barbecue sauce, especially if there's a grilled protein involved. Since the dressing won't need to coat all greens, it can be a bolder flavor that pleases in splashes.