5 Go-To Salad Dressings

Store-bought salad dressings do have their place. At buffets. In cafeterias. On airplanes. But when have you ever gone through a whole bottle of salad dressing before you get sick of it or it turns rancid? Homemade, as you need it, just makes sense.

All salad dressings/vinaigrettes have three parts: 

1. Acid (vinegar, lemon juice, lime juice)
2. Oil (olive, canola, sesame)
3. Seasonings (salt, herbs, mustard, garlic, shallot, sugar)

For most of these, all you need is a bowl, a knife, and a whisk.

1. Simplest Lemon Vinaigrette
Extremely versatile: well suited to romaine lettuce or delicate greens like mache and spring mix
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
Salt and pepper

Toss all ingredients with salad greens right before serving.

2. Old-School French Vinaigrette
Extremely versatile: well suited to romaine lettuce or delicate greens like mache and spring mix
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard (whole grain or dijon)
1 small shallot, minced
1/4 cup extra virgin olive oil
Salt and pepper

Whisk together vinegar, mustard, and shallot. Slowly drizzle in oil while whisking. Season to taste with salt and pepper.

3. Spicy Sesame-Garlic Vinaigrette
Harmonious with cucumbers, soba or udon noodles, cabbage slaw
2 teaspoons sesame oil
2 teaspoons Chinkiang vinegar
2 tablespoons light soy sauce
1 clove garlic, minced
2 teaspoons sugar
2 tablespoons chili oil

Whisk together all ingredients. Don't worry about getting it perfectly emulsified.

4. Elegant Caesar Dressing
Pairs best with robust greens like romaine lettuce, iceberg wedges, spinach, kale
1 egg yolk
1 tin (2 oz.) oil-packed anchovies, minced
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons grainy mustard
1/2 cup extra virgin olive oil
1 clove garlic, minced
Juice of 2 lemons
1/4 cup Parmigiano-Reggiano, finely grated
3 shakes (~1/2 teaspoon) Worcestershire sauce
Salt and pepper

Whisk together egg yolk, anchovies, mustards, oil, and garlic. Whisk in lemon juice, cheese, and Worcestershire. Season to taste with salt and pepper.

5. Savory Roasted Shallot Vinaigrette
Pairs best with robust greens like romaine lettuce, iceberg wedges, spinach, kale
1 medium shallot, unpeeled
1 tablespoon water
1/4 cup + 1 teaspoon canola oil
Salt and pepper
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard

1. Heat oven to 350 degrees. (We use the toaster oven for this recipe.)

2. Place shallot on a sheet of aluminum foil. Season lightly with salt and pepper and drizzle with water and 1 teaspoon oil. Fold foil over and seal to make a watertight pouch. Roast until shallot is very soft and browned, about 1 hour.

3. Remove shallot from peel using a ricer, food mill, or tamis (you can use the flat side of a chef's knife, but it won't remove all the fibers quite as well). Combine with vinegar and Dijon mustard in a blender or food processor and purée until smooth. 

4. Whisk in grainy mustard by hand. Slowly drizzle in oil while whisking. Season to taste with salt and pepper.