We love to have a variety of salad dressings on hand, especially as the spring garden starts to give us those young, tender lettuces. It’s so easy to make fresh dressings that there’s really no reason to ever buy a bottle. We toss lettuce with just a bit of dressing, but how much dressing you choose to use is really a matter of taste. Start with 2 tablespoons of dressing for each 4 cups of lettuce. Another word of advice: Use a fruity olive oil without much peppery taste so the oil doesn’t overpower the dressing.

Ingredients

 Classic Vinaigrette:

  • 2 tablespoons red wine vinegar
  • 1⁄2 teaspoon coarse (kosher) salt
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 6 tablespoons extra-virgin olive oil

Spicy Tomato-Carrot Dressing:

  • 1⁄2 cup plus 1 tablespoon extra virgin olive oil
  • 2 tablespoons minced onion
  • 1⁄3 cup thinly sliced carrot
  • 1 cup chopped tomato
  • 1⁄2 cup carrot juice
  • 3 tablespoons red wine vinegar
  • 1⁄2 teaspoon chipotle chile powder
  • 1⁄2 teaspoon coarse (kosher) salt

Mango-Curry Dressing:

  • 3⁄4 cup diced fresh mango
  • 2 teaspoons Madras curry powder
  • 1⁄4 cup white wine vinegar
  • 1⁄2 cup vegetable oil
  • 1⁄2 teaspoon coarse (kosher) salt

Yogurt-herb Dressing:

  • 1 garlic clove, peeled
  • 1⁄2 cup plain Greek yogurt
  • (0% to full fat, your choice)
  • 2 tablespoons mayonnaise
  • 2 tablespoons water
  • 1⁄4 cup mixed fresh herbs, such as flat-leaf parsley, dill, tarragon
  • 1⁄2 teaspoon coarse (kosher) salt

Honey-Lime Dressing:

  • 1⁄4 cup fresh lime juice
  • 1⁄2 teaspoon coarse (kosher) salt
  • 1 tablespoon plus 1 teaspoon honey
  • 6 tablespoons extra-virgin olive oil

Additional Information

Instructions

To make the classic vinaigrette: Combine all the ingredients in a half-pint (or larger) screw-top jar, cover, and shake to combine. Alternatively, whisk together the vinegar and salt. Whisk in the mustard and oil to combine. Makes ½ cup.

To make the spicy tomato-carrot dressing: In a small skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and carrot and cook for 5 minutes, stirring frequently, until the carrot starts to soften. Add the tomato and carrot juice, cover, and simmer for 20 minutes, stirring occasionally, until the carrot is very tender. Transfer to a blender along with the remaining ½ cup oil, the vinegar, chipotle powder, and salt and puree until smooth. Makes 1 ½ cups.

To make the mango-curry dressing: In a blender, combine the mango, curry powder, vinegar, oil, and salt and puree until smooth. Makes 1 cup.

To make the yogurt-herb dressing: In a small pot of boiling water, cook the garlic for 2 minutes to remove any bitterness. Drain and transfer to a blender along with the yogurt, mayonnaise, water, herbs, and salt and puree. Makes ¾ cup.

To make the honey-lime dressing: Combine all the ingredients in a half-pint (or larger) screw-top jar, cover, and shake to combine. Alternatively, whisk together the lime juice and salt. Whisk in the honey and oil to combine. Makes ½ cup.

These recipes can be found in our Beekman 1802 Heirloom Vegetable Cookbook.

by Josh and Brent

Reader Comments

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Annette Niemczyk

This is a dream come true! I just ordered your cook book but haven’t received it yet. I wanted some recipes on salad dressings and low and behold here they are. Thank you for sharing!! 🙂

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