Salad dressings are – unsurprisingly, you might say – a bit like salads, in that there is almost unlimited potential when it comes to combinations and flavours, but they are often defined by a handful of classic recipes; Caesar dressing, for example, a classic French vinaigrette or a honey and mustard number. While we're fans of them all, there's enormous scope for creativity, from different oils and acids to a whole world of extra flavours, which can be easily tweaked to fit the cuisine you're cooking. And while we might envision them going hand-in-hand with a leafy salad, dressings are ideal for livening up bean, noodle, potato and pasta salads, and are great drizzled over everything from roasted vegetables and seafood to meat. 

Often using staples you're likely to have on hand and usually following the same simple method (combine the ingredients before whisking in oil until it's emulsified), dressings are straightforward to make and can be prepared in batches so they're ready to go. With salad season in full swing, we've turned to professional chefs to ask for their go-to dressing recipes – there's garlicky, fruity and nutty options, and we're sure you'll find the perfect partner to whatever you're whipping up. On the hunt for salad inspiration? We have that covered here. 

This is a versatile and easy dressing that can be whipped up very quickly. You can swap out the calamansi for pretty much any citrus that's available to you and you can also zhuzh it up a bit if you're feeling a little fancy or have some time – try adding your favourite soft herb and some finely-chopped shallots. The vinaigrette works well with pretty much any salad, but particularly well with any salad that contains peppery or bitter ingredients, as the sweetness of the honey gives it a great counter balance. I love using it in a radish and tomato salad or even with a rocket, blue cheese and walnut salad. Add all ingredients except for the oil in a bowl and whisk until well incorporated, before slowly drizzling the oil into the bowl while whisking to emulsify and create a thick vinaigrette that sticks to your salad ingredients.

I love this salad dressing of blueberries, mustard oil and toasted cumin – it's fresh, fruity and healthy, and suits summer as well as winter. This can be made with fresh lime juice; sometimes I replace lime juice with malt vinegar – the combination is amazing. The mix of fresh blueberries, mustard oil, lime juice, toasted cumin and Himalayan pink salt together is awesome. This dressing goes very well with leaves, avocado, blanched vegetables, seafood and grilled turkey salad. You can always add crushed pepper, chilli flakes or sliced fresh chillies if you like a spicier dressing.

This is a super tasty dressing that I often throw together to make even the most boring leaves taste delicious. I often use it on raw spinach. It’s also really high in protein because of the peanuts, so it keeps you satisfied for longer. I use about a tablespoon of peanut butter, the juice from half a lemon, a teaspoon of honey, a splash of warm water and about a tablespoon olive oil, with a pinch of salt.

This is a salad dressing I often use when I fancy something fresh, crunchy and healthy, but also very moreish. The basic rule is roasted sesame oil with a pinch of freshly-grated garlic, salt and vinegar. I use different types of acid, from lemon juice to rice or apple vinegar, depending on what I have and what goes in the salad itself. Additions such chilli, soy sauce and miso also work well, too. The combination of roasted sesame oil and garlic gives a richness to the recipe and then the acidity comes from the vinegar. I often eat this with smacked cucumber and julienned ginger, lettuce and hand-torn seaweed or simply poured on top of a grilled vegetable such as aubergine and leek.

My go-to dressing is a balsamic dressing. Super zingy, flavourful, simple to make and pairs well with a variety of leaves. I always fold chopped dill, mint, tarragon, chervil and marjoram through when dressing the leaves for an extra pop of flavour. Emulsify the dressing with a hand blender.

This dressing came about when I had a glut of baby gems a few years ago. I wanted to do something in the vein of a Caesar dressing, but keep it vegan and put my little twist on it. It wouldn't be me if it didn't have tahini in it, after all! It has since cemented itself as a cult classic at Queen of Cups and returns annually in some guise. I am absolutely obsessed with this dressing and will just dunk bread into it if given the chance. We keep it vegan at the restaurant but it works equally well with fish sauce. It has a thick consistency so it is best copiously spooned over food, but can be let down to a looser consistency for more of a tossed dressing. The ideal pairing for me is with lettuce such as baby gem or romaine which have been charred on a grill, sweet pickled red onions, ripe tomatoes and pine nuts. It works equally well with tenderstem broccoli and smoked almonds.

This was a recipe that I picked up from my time in New York and one that we used for the Cobb salads as it has a classic red wine vinegar base.  It's a real all-rounder with a good amount of acid, balanced with a little sweetness and lots of depth with the mustard and freshly-ground black pepper. It's one that I always have in the fridge at home and it's perfect for dressing simple leafy salads. It works a treat with tomatoes, but our favourite is to use it in pasta salads – think orzo, cucumber, tomato, lots of herbs and a good amount of the dressing. Mix all ingredients except for the oils in a mixing bowl, and whisk in oil slowly to emulsify.

For day-to-day use, nothing beats a solid 3-2-1-1 recipe. Three tablespoons of fat, or high-quality oil, two tablespoons of acid or vinegar, one tablespoon each of mustard and sugar or honey. Once you understand the chemistry of a dressing, it's easy to pivot to incorporate different flavours. A current favourite is three tablespoons hazelnut oil, one tablespoon of orange juice, one tablespoon of red wine vinegar, and then one tablespoon each of wholegrain mustard and honey. It always works – the mustard helps make the dressing creamy enough to bind to leaves and finely-sliced raw vegetables, while still being bright and acidic enough to cut through that creaminess. At this time of year, it's great with shaved fennel or finely-sliced celeriac for a lighter kind of coleslaw or remoulade.