During the gardening season we can make a salad out of almost anything fresh from the garden.  Most vegetables are perfectly tasty and crisp when freshly harvested, and during hot summer days a meal that requires little or no cooking and dirties a minimal number of dishes suits us just fine.

Make your dressing du jour ahead of time.  Each of these will keep just fine for a week or more when refrigerated.


The Beekman Basic

4 tablespoons of extra virgin olive oil

the juice and grated zest of half a lemon

¼ teaspoon of salt

½ teaspoon of freshly cracked pepper



2 tablespoons of sesame oil

1 tablespoon of honey

juice of ½ a lemon

¼ teaspoon of sherry


Garlic Mustard

1 garlic clove, finely chopped

1 tablespoon balsamic vinegar

4 tablespoons of extra virgin olive oil

1 teaspoon of Dijon mustard

salt and pepper to taste


Hot Butter Dressing (will require re-heating if made ahead)

5 tablespoons of unsalted butter, melted

¼ teaspoon of sea salt

¼ teaspoon of freshly ground pepper


Mustard Dressing

1 tablespoon Dijon Mustard

1 teaspoon of Colman’s English

1 tablespoon red wine vinegar

juice of 1 lemon

4 tablespoons of sunflower oil


Lemon Dressing

Juice of 2 lemons and the zest of one

1 tablespoon of mascarpone cheese

1 teaspoon of Tabasco

1 garlic clove, chopped

5 tablespoons of olive oil

1 teaspoon ground coriander

1 teaspoon Colman’s English

2 teaspoons sugar

salt and pepper


Sweet and Sour Dressing

1 shallot, finely chopped

1 teaspoon Dijon mustard

1 egg yolk

1 tablespoon lemon juice

1 teaspoon superfine sugar

3 tablespoons extra virgin olive oil


Lime-Pepper Vinaigrette

¼ cup fresh lime juice

2 teaspoons of honey

1 teaspoon of Herbs de Provence

½ teaspoon of coarse pepper

¼ teaspoon of lime zest

¼ cup of sunflower oil

salt to taste


Warm Bacon Dressing

Renderings from 6 slices of bacon

1 tablespoon vegetable oil

2 tablespoons of minced shallots

1 teaspoon honey

¼ cup red wine vinegar


Homestyle Ranch

¾ cup mayonnaise

½ cup buttermilk

¼ cup chopped fresh tarragon

1 tablespoon of chopped scallion

1 tablespoon of fresh parsley

2 teaspoons of chopped garlic

2 teaspoons of freshly squeeze lemon juice

½ teaspoon of dried oregano




by Josh and Brent

Reader Comments

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Candy Chadwick

I’ve never heard of Hot Butter Dressing-what type of greens would you use that on?

Jean Delancey

This is a very nice website. Very homey…I’ll print the dressing recipes and try them all. Good luck with your new adventure!


OMG I think you’re right! I just happen to be watching it right now. I love her! 🙂

Helene Langezaal

These dressing recipes came just in time. I’m about to start cooking and realize I didn’t buy any salad dressing. I do have a question though: In your “Home-style Ranch Dressing” you call for fresh tarragon, fresh parsley, but dried oregano. Why not use fresh oregano?

Dr. Brent

you are welcome to use fresh oregano. when we came up with the recipe we didn’t happen to have any on hand to work with

Stephen Rahauiser

Thank you for sharing your salad recipes. I sometimes make a salad I had at Lucca’s in north Boston. It’s Arugula, red onion, fennel and curls of parmesan reggiano serviced over the top of it. In Boston it was served with a lemon dressing. I will try that lemon dressing you posted.

Terry Renehan

That is the best idea ever !!!!! I would love to be a dinner guest and have the priviledge
of gathering my very own fresh (right out of the garden) veggies. That is why we love you and all “the living things @ Beekman”. Always thinking out side of the box. LOVE YOU,
Terry R.


Hey! She looks familiar….. Have your guest make their own food, brilliant!