Add versatility to a basic dressing

Chef Antonio Park’s Asian salads begin with a single basic dressing, which he makes in large quantity and stores in the refrigerator in a well-sealed glass jar or plastic container for up to three weeks. Later, he adds other ingredients to alter the colours and flavours and to create entirely different dressings. At the last minute before serving, he uses his hands to toss the salad, thoroughly coating the vegetables with the dressing.

Creamy Carrot and

Onion Dressing

Makes about 3 cups (750 mL)

Creamy refers to the texture of this intensely flavoured dressing, which is puréed in a blender until ultrasmooth. 1 large carrot, peeled and chopped 1 large sweet or red onion, peeled and chopped 1 cup (250 mL) extra virgin olive oil 1 cup (250 mL) unseasoned rice vinegar 1/2 cup (125 mL) maple syrup

Combine all ingredients in a blender and purée at high speed until smooth. Store in a covered jar in the fridge for up to 3 weeks.

Herbed Asian Dressing

Makes about 1 ¼ cups (310 mL)

A handful of herbs — basil, Thai basil, Japanese shiso or mint — lend this dressing a chartreuse colour. 1 cup (250 mL) carrot and onion dressing (see recipe) 1 handful fresh basil, mint or shiso leaves 2 tsp (10 mL) white miso

Combine all ingredients in a blender until smooth.

Chef Park’s Crazy Dressing

Makes about 1 ½ cups (375 mL)

This salad marries sweet, sour and salty.

Chef Park created it for a main course salad featuring mixed greens, julienned vegetables and seared lamb tataki. 1 cup (250 mL) carrot and onion dressing (see recipe) 1 tbsp (15 mL) Japanese plum paste 1 tbsp (15 mL) white miso 1/4 cup (60 mL) organic tamari sauce

Combine all of the ingredients in a blender until smooth.