Here’s a list of thirty dressings, simple to complex, spiky to creamy. It’s a mix-and-match affair with the greens you choose, but we offer suggestions. Each recipe makes enough for a four-serving salad. Double, triple, or quadruple at will. Keep the extra dressing sealed in a glass jar in the refrigerator for up to 2 weeks; the clotted oil will reliquefy as the dressing comes back to room temperature.
To make any of these vinaigrettes: Whisk everything except the oil in a small bowl, then slowly whisk in the oil until opaque and emulsified.
Classic Vinaigrettes
All made with olive oil, these are good for light salads, bitter greens, fresh fruit, sliced tomatoes, or steamed vegetables. Y ou can also toss them on a light, crisp potato salad.
Balsamic Vinaigrette
1 1⁄2 tablespoons balsamic vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄3 cup extra virgin olive oil
Sherry Vinaigrette
1 garlic clove, crushed
1 1⁄2 tablespoons sherry vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon stemmed thyme or
1⁄8 teaspoon
dried thyme
1⁄3 cup extra virgin olive oil
Poppy Seed Vinaigrette
2 tablespoons white wine vinegar
1 tablespoon toasted poppy seeds
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄3 cup extra virgin olive oil
Fruit Vinaigrettes
These are sweeter, a better foil to more assertive flavors. Avoid sweet fruit accents and go for sugar snap peas, green beans, asparagus, nuts, or croutons with these dressings.
Orange Vinaigrette
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon rice vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup canola oil
Apple Caraway Vinaigrette
1 1⁄2 tablespoons frozen apple juice concentrate, thawed
1 tablespoon apple cider vinegar
1⁄2 teaspoon crushed caraway seeds
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
1⁄4 cup canola oil
Raspberry Vinaigrette
2 tablespoons raspberry vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄3 cup grapeseed or walnut oil
Lemon Tarragon Vinaigrette
1 small shallot, minced
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced tarragon leaves or
1⁄2 teaspoon dried tarragon
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄3 cup olive oil
Mint Vinaigrette
1 small shallot, minced
1⁄4 cup chopped mint leaves
2 tablespoons white wine vinegar
1⁄4 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 cup olive oil
Creamy Vinaigrettes
These dressings are good drizzled on iceberg wedges or tossed in fairly assertive salads with endive or radicchio in the mix. The dressings also work exceptionally well with main-course salads, since the creaminess complements any protein in the salad.
Mustard Vinaigrette
1 small shallot, minced
1⁄2 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1⁄3 cup olive oil
Honey Mustard Vinaigrette
1 garlic clove, minced
1 tablespoon white wine vinegar
1 1⁄2 teaspoons Dijon mustard
1 teaspoon honey
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄3 cup olive or mustard seed oil
Classic French Bistro Vinaigrette
1 garlic clove, crushed
1 large egg yolk, preferably a pasteurized yolk, at room temperature
1 1⁄2 tablespoons white wine vinegar
1⁄2 teaspoon Dijon mustard
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup olive oil
Lemon Tahini Vinaigrette
1 tablespoon lemon juice
1⁄2 tablespoon tahini
1⁄2 tablespoon white balsamic vinegar
1⁄2 tablespoon Dijon mustard
1⁄4 teaspoon salt
1⁄4 cup olive oil
Herb Vinaigrettes
These work on summery green salads, accented with fruits and toasted nuts. They are also good with pasta and vegetable salads.
Basil Vinaigrette
1 1⁄2 tablespoons white wine or champagne vinegar
1 tablespoon minced basil leaves
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄8 teaspoon sugar
1⁄3 cup olive oil
Asian Vinaigrettes
These pair well with strong greens and sweet vegetables like a mix of shredded carrot and chopped endive or cubed apple and chopped romaine. They’re also good drizzled on grilled fi sh or steamed Brussels sprouts as a “fi nishing sauce.”
Ponzu Vinaigrette
2 1⁄2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon sugar
3 tablespoons peanut oil
Sesame Vinaigrette
1 1⁄2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1⁄2 teaspoon soy sauce
1⁄4 cup peanut oil
Lime Ginger Vinaigrette
1 1⁄2 tablespoons lime juice
1⁄2 tablespoon white wine vinegar
1 teaspoon minced peeled fresh ginger
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup olive oil
Spicy Asian Vinaigrette
2 tablespoons rice vinegar
1 teaspoon minced peeled fresh ginger
1⁄2 teaspoon soy sauce
1⁄2 teaspoon chili oil
1⁄4 cup peanut oil
Unusual Vinaigrettes
These easily overpower delicate, summery greens, sweet fruits, or ripe tomatoes. Try them with very assertive salad mixes as well as drizzled on wilted spinach, turnip greens, or roasted root vegetables. Toasted walnut oil, used in the fi rst dressing, has a much more pronounced taste than regular walnut oil and should be used sparingly.
Toasted Walnut Vinaigrette
1 1⁄2 tablespoons cider vinegar
1⁄2 teaspoon fi nely grated lemon zest
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 1⁄2 tablespoons toasted walnut oil
1⁄4 cup canola oil
Coffee Vinaigrette
2 tablespoons balsamic vinegar
1⁄2 teaspoon instant espresso powder
1⁄4 teaspoon salt
1⁄3 cup walnut oil
Saffron Vinaigrette
1 1⁄2 tablespoons red wine vinegar
1 teaspoon fi nely grated orange zest
1⁄8 teaspoon saffron threads, dissolved in
2 teaspoons hot water for 5 minutes
1⁄4 teaspoon salt
1⁄3 cup olive oil
Chipotle Vinaigrette
1 chipotle in adobo, seeded and minced
1 tablespoon lime juice
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 cup peanut oil
Creamy Dressings
To make any of these more substantial dressings, whisk all the ingredients together in a small bowl; they can be stored, covered, in the refrigerator for up to 2 days. For those dressings that use mayonnaise, consider making your own (see page 121).
Butter Dressing
Best on light, summery greens mixed with raw or steamed vegetables
4 tablespoons (1⁄2 stick) unsalted butter, melted and cooled
1 tablespoon lemon juice
1 teaspoon stemmed thyme
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon grated nutmeg
Mayonnaise Dill Dressing
Best on crunchy greens as well as in potato salads, pasta salads, and on poached salmon
1⁄2 cup mayonnaise (regular, low-fat, or fat-free)
2 tablespoons white wine vinegar
1 tablespoon chopped dill fronds
1 teaspoon dry mustard
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Thousand Island Dressing
Best as the classic: on iceberg wedges or as a dip for vegetables
1 small scallion, minced
1⁄4 cup mayonnaise (regular, low-fat, orfat-free)
1 tablespoon ketchup
1 tablespoon heavy cream
1 tablespoon pickle relish
1⁄2 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Hot red pepper sauce to taste
Green Goddess Dressing
Best on chopped, crunchy salads with strong, slightly bitter greens
2 anchovy fi llets, minced
1 small scallion, minced
6 tablespoons mayonnaise (regular, low-fat, or fat-free)
2 tablespoons sour cream (regular, low-fat, or fat-free)
1 tablespoon minced parsley leaves
1 tablespoon minced dill fronds
1 tablespoon minced basil leaves
1 teaspoon red wine vinegar
A few dashes of hot red pepper sauce to taste
Creamy Curry Dressing
Best with a well-stocked green salad with lots of raw or steamed vegetables among the greens
1 garlic clove, crushed
1⁄2 cup mayonnaise (regular, low-fat, or fat-free)
2 tablespoons sour cream
1 tablespoon curry powder
2 teaspoons lemon juice
1⁄2 teaspoon garlic powder
1⁄4 teaspoon salt
Buttermilk Dressing
Best on summery, light greens, such as Bibb lettuce, mixed with some chopped fresh herbs and fresh fruit
1 garlic clove, crushed
3 tablespoons buttermilk (regular, low-fat, or fat-free)
3 tablespoons sour cream (regular, low-fat, or fat-free)
2 teaspoons stemmed thyme or 1 teaspoon dried thyme
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
A few dashes of hot red pepper sauce to taste
Blue Cheese Dressing
Excellent with almost any match of greens and great on pasta or potato salads 1 small shallot, minced
1⁄2 cup mayonnaise (regular, low-fat, or fat-free)
1⁄4 cup crumbled blue cheese
2 tablespoons sour cream (regular, low-fat, or fat-free)
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
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