Classic Salad Dressings
As an Amazon associate, I earn from qualifying purchases
Note: Vinaigrettes will stay good in the fridge for about 2 weeks. Creamy dressings will be closer to 7-10 days.
Mustard Balsamic Vinaigrette
Ingredients:
▪60g (1/4c) balsamic vinegar
▪20g (1T) honey
▪20g (4t) grainy mustard
▪20g (2T) finely minced shallots (rinsed)
▪2 cloves garlic (smashed)
▪10-12 cranks of fresh cracked black pepper
▪210g (1c) extra virgin olive oil
Instructions:
1. In a bowl, combine the vinegar, honey, mustard, shallots, garlic, and pepper. Whisk until well combined.
2. Slowly drizzle in olive oil while continuously whisking to create an emulsion.
PAIR WITH: Arugula or spring mix
Italian House Dressing
Ingredients:
▪25g (2T) champagne vinegar
▪45g (3T) white distilled vinegar
▪15g (1T) sugar
▪5g (1t) salt
▪25g (5t) grainy mustard
▪1 garlic clove
▪10g (1T) bell pepper
▪A strong pinch each of oregano, basil, chili flake, and black pepper
▪20g (2-3T) red onion
▪250g (1c) neutral oil (e.g., avocado oil)
Instructions:
1. In a high-sided container, combine the champagne vinegar, white distilled vinegar, sugar, salt, grainy mustard, garlic clove, bell pepper, oregano, basil, chili flake, black pepper, and red onion.
2. Use an immersion blender to blend the ingredients until the onion, pepper, and mustard are fully broken down.
3. With the immersion blender running, slowly stream in the neutral oil to create an emulsion.
PAIR WITH: Little gem or Romaine
salad inspo: Chopped little gem, chopped salami, pepperoncinis, cherry tomatoes, fresh mozz, grated parm
Caesar Dressing
Ingredients:
▪1 egg yolk
▪1 garlic clove (slivered)
▪50g (1/4c) lemon juice
▪10g (2t) water
▪45g (1/3 cup) grated parmesan
▪1 (2oz/50g) can of anchovies, drained & rinsed
▪275g (1 1/4c) neutral oil (e.g., avocado oil)
Instructions:
1. In a high-sided container, combine the egg yolk, garlic, lemon juice, water, parm, & rinsed anchovies.
2. Blend with an immersion blender until smooth
3. With the immersion blender running, slowly stream in oil to create an emulsion.
PAIR WITH: Little gem, romaine, or raw kale
Composed salad inspo: chopped little gem, fried breadcrumbs, grated parm, chicken
Poppy Seed Dressing Ingredients:
▪25g (2T) champagne vinegar
▪55g (1/4c) white distilled vinegar
▪40g (2 1/2T) grainy mustard
▪15g (1T) mayo
▪40g (3T) sugar
▪3g (1/2t) salt
▪1g (1/3t) black pepper
▪235g (1c) neutral oil (e.g., avocado, canola oil)
▪15g (1 1/2T) poppy seeds
Instructions:
1. In a high-sided container, combine the vinegars, mustard, mayo, sugar, salt, & pepper. Blend with an immersion blender until smooth
2. With the immersion blender running, slowly stream in the oil to create an emulsion.
3. Once all the oil is incorporated, stir in the poppy seeds
PAIR WITH: bitter greens
salad inspo: frisee, blue cheese, shaved apples, toasted walnuts, shaved fennel
Asian Peanut Ginger Dressing
Ingredients:
▪20g (3T) ginger (grated)
▪5g (1t) garlic (grated)
▪90g (6T) rice vinegar
▪90g (5T) soy sauce
▪30g (1-2T) sriracha
▪50g (1/4c) sugar
▪45g (3T) sesame oil
▪110g (1/2 cup) creamy unsweetened peanut butter
Instructions:
1. In a high-sided container, combine the ginger, garlic, vinegar, soy sauce, sriracha, sugar, sesame oil, & peanut butter.
2. Blend with immersion blender until smooth
PAIR WITH: shredded napa, red cabbage, romaine, shaved carrots, chopped peanuts, cilantro, chicken
Ranch Dressing
Ingredients:
▪1 large egg yolk
▪20g (2T) chopped and rinsed shallots
▪1 garlic clove (slivered)
▪15g (1T) lemon juice
▪5g (1t) salt
▪60g (1/4c) buttermilk
▪60g (1/4 cup) sour cream
▪240g (1 cup) neutral oil (e.g., avocado canola oil)
Instructions:
1. In a high-sided container, combine the egg yolk, shallots, garlic, lemon juice, salt, buttermilk, and sour cream. Blend with an immersion blender until smooth
2. With the immersion blender running, slowly stream in the oil to create an emulsion.
PAIR WITH: Little gem, romaine
salad inspo: fried breadcrumbs, pickled red onions, picked herbs
