Jess Daniell's Dressings for Iceberg Lettuce Salads

Wedge salad favourites

Bring back the iceberg, I say! Sometimes a simple crunchy side is all you need, especially when summer is on the way. Here are my best-dressed wedges, ready for BBQ season.

Wedge Salad Photo: Jess Daniell

Blue cheese dressing

Mash 150g blue cheese with a fork and stir in ½ cup crème fraiche or sour cream. Add 1 tbsp chopped chives, a squeeze of lemon juice and just enough milk to give your dressing a drizzle-worthy consistency. Season with salt and freshly ground black pepper.

Sundried tomato dressing

Finely chop ¼ cup of sundried tomatoes and ½ a small red onion. Whisk together with 1 tsp honey, 3 tbsp of red wine vinegar, 1 tbsp of oil from the sundried tomato jar and an extra 2 tbsp of olive oil. Season with salt and freshly ground black pepper. Add ½ tsp dried chilli flakes if you like a kick.

Tahini dressing

Whisk together 2 tbsp tahini, the juice of half a lemon, 2 tbsp olive oil, 1 small crushed garlic clove, ½ tsp ground cumin and a pinch of cayenne pepper. Add 2-3 tbsp ice-cold water until you reach your desired consistency – it might look broken at first but it’ll come together into a creamy emulsion as you whisk. Season with salt and freshly ground black pepper.

Rocket & caper dressing

In a small food processor, blend 2 tbsp capers, 3 anchovy fillets, a large handful of rocket leaves and the juice of a small lemon. Drizzle in 4 good glugs of olive oil while blending, until you have a loose sauce. Season with salt and freshly ground black pepper.

Japanese sesame dressing

Whisk together 2 tbsp tahini, 50ml rice wine vinegar, 2 tsp soy sauce, 1 small crushed garlic clove, a few drops of sesame oil and 1 tsp mirin. Add 2-3 tbsp water to give your dressing a drizzle-worthy consistency. Season with salt and freshly ground black pepper. Sprinkle over toasted sesame seeds to serve.

Ranch-style dressing

Whisk or shake together in a jar 2/3 cup buttermilk, 2 tbsp mayonnaise, 2 tbsp sour cream, 1 small crushed garlic clove, 1 tsp Dijon mustard and 2 tbsp of finely chopped fresh herbs – dill, parsley, basil, chives or tarragon all work well. Add a pinch of cayenne pepper, a pinch of smoked paprika and season with salt and freshly ground black pepper.