A lawyer, a banker, an artist, and a tourist walk into a bar. This might sound like the beginning of a joke, but it’s actually the daily scene at one of the trendiest lunch destinations in the country: a customizable salad bar.

In the past, chain sandwich shops such as Pret, Pure, and Leon dominated the midweek lunch scene. However, over the last five years, the pre-packaged baguettes and sandwiches have been replaced by fresh, vibrant salads from upscale salad bars. Farewell to the standard meal deal; now, diners can enjoy substantial bowls filled with healthy, high-protein meats, grains, and vegetables, topped with exciting dressings that go beyond the usual balsamic vinegar. The most popular spot in London is the Salad Project, where office workers and even delivery customers are willing to spend around £13 for a fresh salad box.

Clementine Haxby, the culinary director at the Salad Project who trained at Ballymaloe Cookery School in Co Cork, understands what constitutes an exceptional salad. This expertise is why lines stretch out the door each lunchtime, with hundreds eager to sample the inventive salads created for the seven Salad Project locations that have launched since 2021, selling approximately 4,000 salads daily. Plans for nationwide expansion are also in the works. Haxby explains, “During the pandemic, lunchtime expectations transformed. Preparing lunch became one of the few enjoyable parts of the day. We all had more time and money.” She adds, “Grabbing a standard Tesco sandwich just doesn’t cut it anymore.”

The secret to a great salad goes beyond the ingredients; the dressing plays a crucial role. Haxby notes, “It defines the salad’s character.” Many people shy away from making salads at home because they perceive them as monotonous. This is often due to relying on the same basic dressings—balsamic, olive oil, honey, and mustard—which can render salads bland and unexciting.

This month, the Salad Project will release its inaugural recipe book, written by Haxby, featuring a variety of lunch ideas: salads, dressings, snacks, and grain bowls. Central to this book are distinctive dressings, from variations on the popular green goddess dressing to a spicy gochujang and ginger sauce. “They are not an afterthought,” Haxby emphasizes. “They are integral and can be swapped around freely, with short ingredient lists.”

Haxby further explains that thicker, creamier dressings pair best with heartier salad bases. “For instance, a heavy dressing on arugula will wilt the leaves,” she advises. “Dressings can also serve as marinades, drizzles, or dips, which can completely elevate your lunchtime meals.”

One of Haxby’s standout dressings is a chipotle Caesar, infused with smoky paprika and cayenne pepper alongside classic Caesar elements. “It’s chunky, making it perfect for crunchier greens like kale or cos lettuce,” she suggests. “Try it on a kale salad with prawns, roasted corn, crispy onions, parmesan, avocado, and a generous squeeze of lemon. It’s incredibly delicious. I also enjoy using it on grain salads with roasted broccoli as it coats the florets beautifully.”

Additionally, her gochujang, coconut, and ginger dressing is described as “epic.” It’s not just for salads; it’s creamy with a hint of spice. “I often use it in cold noodle dishes. Toss it with boiled, chilled noodles, leftover roast chicken, tofu, or add kimchi and pickles. It’s also an excellent marinade for salmon, adding a delicious chili crust when baked,” she explains.

Another favorite among her dressings is a creamy, tangy coconut curry lime dressing, which pairs well with brown rice or serves as a marinade for chicken while prepping other salad components. “It adds tremendous flavor to the chicken and can be drizzled over the finished salad,” Haxby notes. “It also works wonderfully as a plant-based dressing, perfect for butter beans and chickpeas, creating a lighter coronation salad.”

Exciting dressings also include a zingy green goddess dressing that complements minty whole grain pasta salads, goes well with prawns, and is lovely drizzled over rocket, tomatoes, and the Salad Project’s famous crunchy maple walnuts—cheap walnuts coated in maple syrup, brown sugar, and salt, roasted until crisp, then crushed over salads. The green goddess dressing can also be used as a sandwich spread mixed with boiled eggs or as a stuffing for baked sweet potatoes.

There’s also a sesa-miso dressing—a rich umami blend of tahini, miso paste, ginger, tamari, and toasted sesame seeds—perfect for roasted aubergine and spicy cashew salads. For something substantial, Haxby suggests using it in a salad with sliced sesame soy steak, pickled chilies, and brown rice, or even for coating and roasting chunks of tofu.

“Many think salads are boring or repetitive, but mastering the dressing makes it effortless to turn a few simple, fresh ingredients into something exciting,” Haxby concludes.

Five Delicious Dressings to Create at Home

Smoky Caesar Dressing

Ideal for grain salads, prawns, roasted broccoli, kale, and corn. Makes enough for 4-6 salads.

Ingredients: 35g parmesan, 1 garlic clove, 130g mayonnaise, 1 tbsp Worcestershire sauce, 1 tsp white wine vinegar, juice of ½ lemon, 3 black peppercorns, a generous pinch of cayenne pepper, ¼ tsp smoked paprika or chipotle flakes, 1 tsp sea salt, 25ml water.

Method:

1. Grate the parmesan and set aside. 2. Crush the garlic with a pinch of salt to create a smooth paste. 3. Blend all ingredients, except water, until smooth. Gradually add water until desired consistency is reached. Adjust spice level as desired.

Coconut Curry Lime Dressing

Perfect for plant-based salads or as a marinade for chicken. Makes enough for 4-6 salads.

Ingredients: 8g fresh ginger, 1 garlic clove, small handful of fresh coriander, 1 tsp ground turmeric, 2 tsp medium curry powder, 200ml coconut milk or yogurt, juice of 1 lime, 75g mango chutney, 1 tbsp toasted sesame oil, ¼ tsp sea salt.

Method:

1. Finely chop the ginger and crush the garlic with salt. 2. Discard thick coriander stems. 3. Blend all ingredients until smooth and adjust salt and lime to taste.

Sesa-Miso Dressing

Great for sliced steak, roasted aubergine, or tofu. Makes enough for 4-6 salads.

Ingredients: 20g sesame seeds, 10g fresh ginger, 80g tahini, 30g white miso paste, 40ml rice wine vinegar, 40ml tamari or light soy sauce, 80ml water.

Method:

1. Toast sesame seeds in a dry pan over medium heat for 3-4 minutes. 2. Grate ginger and blend with remaining ingredients (or shake in a jar). 3. Stir in toasted sesame seeds and adjust texture with water as needed.

Green Goddess Dressing

Pairs well with pasta salads or prawns. Makes enough for 4-6 salads.

Ingredients: 1 ripe avocado, small handful of mint, small handful of basil, small handful of fresh coriander, 1 garlic clove, juice and zest of 3 limes, 70g natural or coconut yogurt, 2 tsp Dijon mustard, 60ml extra virgin olive oil, 50ml water, ½ tsp sea salt, black pepper.

Method:

1. Blend avocado with mint, basil, coriander, garlic, and other ingredients until smooth.

Gochujang, Coconut and Ginger Dressing

Suitable for noodle salads, leftover tofu, roast chicken, or salmon (can also be used as a marinade). Makes enough for 4-6 salads.

Ingredients: small bunch of fresh coriander leaves, 15g fresh ginger, 120ml coconut milk or yogurt, 40g gochujang paste, juice of 1 lime, 1 tbsp tamari, 1 tsp white miso paste, 2 tsp peanut butter, chili flakes (optional).

Method:

1. Blend coriander, grated ginger, and coconut milk until smooth. Adjust spice levels with additional gochujang or chili flakes as desired.

All dressings can be stored in an airtight container in the fridge for up to one week.