Winning Salad Dressings

It is the time of year when a salad is a prerequisite for picnics, gatherings, parties, beach days and even just dinner! I make a ton of salads this time of year because of the crisp and buttery greens we get from our farm. We wait all year for the Boston and red leaf lettuce in particular. So I have tried out many salad dressing recipes, and it is hard to make a bad one honestly. Even just good balsamic vinegar and a drizzle of extra virgin olive oil does a great salad justice. But here are two dressings that I have made time and time again, and that have received raves from my guests. The chive vinaigrette is fresh and tangy and the buttermilk ranch is creamy, herbaceous and you won’t even pick out the cilantro but it adds a special necessary flavor. I don’t even normally like cilantro and I love it in this dressing! But if you are really opposed to it, and I won’t judge you, use fresh dill. To make it extra fun for the chef, invest in a set of wide-mouth mason jars or a salad dressing cruet, and a mini whisk.

Just add dressing!

Just add dressing!


Winning Salad Dressings
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Recipe type: Condiment
Author:
Prep time:
Total time:
Serves: 6-8
Ingredients
  • Chive Vinaigrette
  • ¾ cup extra-virgin olive oil
  • ¼ cup red wine vinegar, or more to your taste
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh chives, minced
  • 1 small garlic clove, minced
  • ¼ teaspoon Kosher salt
  • freshly ground pepper to your taste
  • -
  • -
  • Buttermilk Ranch Dressing (also works great as a dip for crudite)
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • 6 tablespoons sour cream
  • 1 tablespoon fresh parsley, minced
  • ½ tablespoon fresh cilantro or dill, minced
  • 1 tablespoon fresh chives, minced
  • 1 small garlic clove, minced
  • 1 tablespoon fresh lemon juice, or more to your taste
  • pinch of sugar
  • ½ teaspoon Kosher salt
  • freshly ground pepper to your taste
Instructions
  1. Shake the vinaigrette ingredients in a mason jar with the lid tightly closed or a salad dressing cruet with the lid closed and with a paper towel draped over the top. You may need to shake it again immediately before serving. Refrigerate any leftover dressing for up to a week and let it come to room temperature and shake before serving. Makes enough dressing for a large salad that feeds 6-8 as a main course.
  2. Whisk the ranch ingredients together in a wide-mouthed mason jar or a small bowl until smooth. Refrigerate leftover dressing for up to 5 days and whisk again before serving. Makes enough dressing for a large salad that feeds 6-8 as a main course.


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