This is the dressing that solved weeknight salads for us. Three minutes, one jar, ingredients you already have. The Tónico does the heavy lifting — koji umami plus the soft acidity of plantain vinegar means you don't need balsamic, you don't need anchovies, you don't need to whisk anything for ten minutes to emulsify.

What it goes on

• Crisp greens — romaine, butter lettuce, escarole. Anything that holds up.
• Warm grain bowls — quinoa, farro, rice. Drizzle while the grains are still hot.
• Roasted vegetables — drizzle over the tray as soon as it comes out of the oven.
• A plate of ripe tomatoes with flaky salt and torn basil. That's lunch.
• Avocado halves with a spoonful in the well. Try it.

Why the Dijon

Optional but useful. Mustard is an emulsifier — it helps the oil and the Tónico's water-based base hold together for longer than a few seconds. Without it, the dressing separates fast and you have to shake before every pour. Doesn't matter much for a single salad; matters when you're storing it.

The bottle

The Tónico is fermented from chickpea koji and plantain vinegar in Pejibaye de Jiménez, Costa Rica. Six ingredients on the label. Read how it's made →