When I grew up a salad was always, always, iceberg lettuce with wedges of tomatoes and oil and red wine vinegar served in two beautiful cut crystal cruets. The vinegar was too astringent for my taste so I always begged for a bottle of sweet French dressing. It never dawned on my mother to include any other vegetables or different lettuces, this was the salad she grew up with and it was all she knew. Until she discovered Caesar salads …
Her favorite lunch was at The Iron Horse, a lovely old-school San Francisco restaurant on Maiden Lane, just off Union Square. They were known for their Caesars, made tableside by the waiters. They rubbed the inside of the huge wooden salad bowl with a clove of garlic and then made the dressing from scratch using a coddled egg. After energetic tossing, the salad was dished into large bowls and presented. I used to join her occasionally when I was working in the City. My mother always ate her Caesar with San Francisco sourdough bread and a glass of white wine, relishing the ambiance and chatting with her lady friends.
Salads go far beyond just greens these days. Chefs and home cooks have gotten very creative and you never know what may show up on your plate. Fresh fruits like berries, apples, and watermelon are showing up in savory salads, often tossed with spiced nuts. You may see a French potato salad listed on a menu. These are a lovely combination of steamed potatoes, tiny green beans, and other vegetables tossed with a light vinaigrette. And of course pasta has always been a wonderful base for a plethora of options.
Today I am sharing some of my favorite dressing that you can mix and match with the salads of your choice. Toss these with grilled veggies, a combination of cheeses, beans and legumes, or Insalta Caprese – the possibilities are nearly endless. Most vegetables can be served raw, but a few are better if you lightly steam or par-boil them. Green beans, cauliflower, broccoli, and peppers are all better when lightly cooked. I cut them into small bite-sized pieces, place them in a heatproof bowl with a little water, and microwave for a few seconds. Drain off the water and they are ready for your salad.
When you add a protein, salads become the perfect main course for hot summer nights or a quick midweek dinner. The next time you are barbecuing chicken, fish, or steak, make a couple of extra pieces. You can slice and serve them the next night on a tossed salad. I always use the leftover meat from our taco nights for a Mexican salad the next day.
Instead of stocking a whole refrigerator shelf of different dressings, if you keep your pantry stocked you can whip one up in minutes. They are so much better tasting that I doubt you will go back to the bottled versions. Here is a list of some things you can easily keep on hand for quick dressings:
- High quality olive oil
- Canola or other organic vegetable oil
- Additional specialty oils such as walnut, grapeseed, or white truffle
- Dijon mustard
- Shallots
- Garlic cloves
- Coarse sea salt and freshly ground black pepper
- Fresh lemons
- Variety of vinegars such as balsamic, champagne, sherry, raspberry, or red wine
- Fresh herbs such as thyme, basil, rosemary, or tarragon
- Hellman’s or Best Foods mayonnaise
- Honey, agave syrup, pomegranate molasses
- Empty jar, about 8 oz capacity, with a tight fitting lid
- Reamer
- Whisk
- Wire strainer
Once de rigueur for everyone on a diet, these days everyone is enjoying salads regularly. I hope you enjoy this selection of dressings. Did I miss your favorite? Please let us know in the comment section and leave a recipe if you like!!
- 1 lg tbsp anchovy paste
- 1 tsp mustard
- 1 clove garlic, peeled and minced finely
- 3/4 tsp Worcestershire sauce
- 3 tbsp red wine vinegar
- 1/4 tsp ground black pepper
- 1 tbsp grated Parmesan cheese
- 3/4 tsp fresh lemon juice
- 1/2 cup extra virgin olive oil
- In a medium bowl, combine all ingredients except extra virgin olive oil. Blend until smooth. Slowly add the oil, whisking briskly the entire time, until it is incorporated and smooth. Store in the refrigerator.
- Yield: 1 Cup
- 1/4 cup white-wine vinegar
- 2 tbsp finely chopped shallot
- 1/2 tsp salt
- 1/2 tsp Dijon mustard
- 1/4 tsp black pepper
- 3/4 cup olive oil
- Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified. Dressing keeps, covered and chilled, 1 month.
- Yield: Makes about 1 cup
- 1 tbsplemon juice
- 1/8 tsptable salt
- Pinchground black pepper
- 2 tbspcanola oil
- 1 tbspwalnut oil
- Combine lemon juice, salt, and pepper in bowl with fork. Add oils, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
- 1 tsp finely grated or minced orange zest
- 1/4 cup fresh orange juice
- 2 tsp white wine vinegar or balsamic vinegar
- Salt and freshly ground black pepper
- 3 tbsp light olive or sunflower oil
- 1 tbsp extra virgin olive oil
- 2 drops orange oil or 1 tsp orange flower water, optional
- Combine the orange zest and juice, vinegar, and a pinch of salt in a small bowl and let stand for 15 minutes. Whisk in the oils and season with a little pepper. Add the orange oil, then taste for salt and adjust the vinegar and oil if needed.
- Yield: about 1/2 cup
- 1 cup well-shaken buttermilk
- 1/4 cup mayonnaise
- 3 tbsp sour cream
- 3 tbsp finely chopped Italian parsley
- 2 tbsp finely chopped fresh chives
- 4 tsp white wine vinegar or lemon juice
- 1 medium garlic clove, finely chopped
- 1/2 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- Place all ingredients in a 2-cup Mason jar or other container with a tight-fitting lid. Seal tightly and shake to evenly distribute all ingredients. Taste and season with additional salt and pepper as desired.
- Refrigerate until chilled and the flavors have melded, about 1 hour. The dressing will last up to 3 days in the refrigerator.
- Yield: about 1-1/3 cups
- 1 small shallot, peeled
- 3/4 cup nonfat cottage cheese
- 1/4 cup reduced-fat mayonnaise
- 2 tbsp buttermilk powder (see Note)
- 2 tbsp white-wine vinegar
- 1/4 cup nonfat milk
- 1 tbsp chopped fresh dill
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined. Cover and refrigerate for up to 1 week.
- Yield: 1-1/4 cups.
- Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
- 4 tsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp vegetable oil
- 2 tsp oriental sesame oil
- 1-1/2 tsp minced peeled ginger
- 2 garlic cloves, minced
- Whisk all ingredients together until emulsified.
- Yield: about 4 servings
- 1/2 tsp freshly grated orange zest
- 1/4 cup orange juice
- 4 tsps canola oil
- 1 tbsp minced scallions
- 1 tsp minced peeled fresh ginger
- 1/4 tsp minced garlic
- Salt & freshly ground pepper to taste
- Whisk all ingredients in a small bowl until well blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake until blended.) Toss with strong flavored greens or use as a dressing over cooked vegetables. Spinach, watercress and Belgian endive are good matches for this zesty dressing. Add orange sections to your salad for a boost of vitamin C and folic acid.
- Yield: about 1/3 cup dressing
- 1 tsp thyme leaves, roughly chopped
- 1 tsp chopped garlic
- 1 tsp dried oregano
- 1 tbsp chopped fresh parsley
- 3 tbsp Dijon mustard
- 1 tsp chili flakes
- 1/2 cup red wine vinegar
- 2 tsp sugar
- 1 tsp black pepper
- 2 tsp salt
- 1 cup extra virgin olive oil
- Blend all of the ingredients except the olive oil in a bowl and let sit for 20 minutes and then add the olive oil. Chef’s tip: take your time and slowly whisk in the olive oil to emulsify.
- 2 tsp dried oregano
- 2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1/4 cup red wine vinegar
- 1 tbsp fresh lemon juice
- 1/4 cup mayonnaise
- 3/4 cup extra virgin olive oil
- 1/3 cup freshly grated Parmesan cheese
- Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese.
- Transfer to a jar with a tight fitting lid and store in the refrigerator. Shake well before using.
- Yield: about 1-1/2 cups
- 3 cloves garlic
- 1 tbsp minced fresh ginger
- 2 bunches cilantro, (rinsed well, most thicker ends trimmed off) finely chopped
- 1/2 cup fresh lime juice
- 1-1/2 tsp wine vinegar
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp honey
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup canola oil
- 1/4 cup olive oil
- Drop garlic cloves and ginger through the feed tube of food processor while motor is on. Mince well. Add the cilantro and process until finely chopped. Add spices, lime juice, vinegar, honey, and Parmesan cheese. Process until well mixed. With motor running slowly pour the oil through the feed tube. Let process another minute. You’re looking for a smooth emulsion.
- Yield: 1 pint
- 6 tbsp reduced-fat sour cream
- 3 tbsp lime juice
- 2 tsp minced seeded jalapeno or serrano pepper
- 1 tsp chili powder
- 1 tsp sugar
- 1/4 tsp salt
- Whisk all ingredients in a small bowl. Cover and refrigerate for up to 2 days.
- Makes about 1/2 cup
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon chopped garlic
- 3 tablespoons red-wine vinegar
- 1/2 cup crumbled Roquefort cheese
- 1/2 cup chopped parsley
- Kosher salt and freshly ground black pepper
- Whisk together the sour cream, mayonnaise, Worcestershire sauce, garlic, and vinegar in a bowl. Using a rubber spatula, fold in the Roquefort cheese and parsley until well incorporated. Season to taste with salt and pepper.
Thank You!
Andi-of Longmeadow Farm
Jane, this is a wonderful article! I am a salad fanatic, and I love making my own dressings. I have one that I have from my dear Auntie Ann. Here is the recipe link: http://www.food.com/recipe/auntie-anns-lip-smackin-homemade-french-dressing-longmeadow-284322
Auntie Ann’s Lip Smackin’ Homemade French Dressing -Longmeadow
Ingredients:
3 tablespoons white vinegar (although any in the cupboard works here)
1/4 teaspoon salt (to taste- I tend towards more rather then less for this recipe)
1/8 teaspoon ground pepper (to taste)
3 garlic cloves, finely minced
1/4 teaspoon dried oregano
1/4 teaspoon parsley (fresh or dried)
1/4 teaspoon basil (fresh or dried)
1/4 teaspoon rosemary (dried)
1/2 teaspoon sugar (or Splenda, or honey if desired)
1/4 teaspoon ground mustard (optional)
Directions:
1/4 cup olive oil (make sure olive oil is the dominate taste)
1 Using a Mason jar, cruet, bowl, or blender put vinegar and all dried ingredients (and optional ingredients if using) in container.
2 Mix throughly together. (I use a blender).
3 Slowly mix oil(s) in with vinegar, herb mixture.
4 This is where I use the blender as it makes the dressing a bit thicker.
5 Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oils in a little at a time and then shake vigorously.
6 Serve as your “everyday” dressing.
7 I leave this out on my counter for about two days, (gets even more intense) or you can put it right into the fridge. Ours just doesn’t last that long.
Jane Bonacci, The Heritage Cook
Hi Andi – this looks like a wonderful recipe, thank you for sharing it! While not the same as my “French” dressing from childhood, I am sure I would prefer this version today, LOL!
Carolyn
I am so very guilty of not making my own dressing. With three kids to feed, I am often in a rush to get dinner on the table (yes, despite being a foodblogger!) and I grab bottled dressing most of the time. This is great inspiration!
Jane Bonacci, The Heritage Cook
Carolyn, I totally understand. I try to keep a bottle of homemade dressing available, but there are some great store bought brands too. I hope you have a chance to try a couple of these. I know you will enjoy their freshness!
Kelly
WOW so many amazing dressings, what a fantastic post!! Love your blog and so glad to be a new follower! 🙂
Jane Bonacci, The Heritage Cook
Thank you so much Kelly – I am thrilled to welcome you to the Heritage Cook Family!!