13 Easy, Everyday Salad Dressings

Basic Vinaigrette Dressing

This is a classic, and a good base from which to develop newer dressings.

1-2 tbsps of vinegar - cider or wine, but not balsamic

2 pinches of salt

black pepper

3 tbsps extra-virgin olive oil

Put the salt into a bowl together with a little black pepper.

Stir in the vinegar and continue until the salt has dissolved – this is because salt will not dissolve in oil.

Now add the oil, a little at a time, beating continuously until the dressing is cloudy.

Allow to stand for about 10 minutes, then shake again just before use.

3 Variations Of The Basic Vinaigrette

Creamy Vinaigrette

To the basic vinaigrette dressing above, add 2-3 tablespoon of plain yogurt or kefir and whisk together until well blended.

Vinaigrette à la Moutarde

For this dressing, simply add 1 teaspoon of French mustard before beating in the oil.

Vinaigrette aux Fines Herbes

To make a vinaigrette aux fines herbes, simply add 3 tablespoons of finely chopped herbs to the above dressing.

The herbs must be fresh and consist of fennel, chervil or parsley, tarragon, chives and 4 leaves of marjoram. Do not use more marjoram as it is rather pungent.

Lemon & Olive Oil Vinaigrette

This is a very easy dressing that is useful for strong-flavored leaf salads, such as rocket. If necessary, you can add a teaspoon of water to this dressing to thin it slightly and give it more delicacy.

1 tablespoon lemon juice

3 tablespoon olive oil

Salt and black pepper

Whisk together, taste and adjust seasoning.

A French Classic Dressing

45gr/3 tablespoon mustard (preferably Dijon mustard)

80ml/⅓ cup white wine vinegar

350ml/1½ cup rapeseed oil

Sea salt and black pepper

Blitz the mustard and vinegar in a blender. While still running, slowly add the rapeseed oil until you have a fully emulsified dressing. Season carefully, a little at a time, tasting each addition.

Red Onion & Shallot Vinaigrette

Use this with roasted beetroot and lentils, topped with goat’s cheese or feta.

1 red onion or shallot

1 tablespoon balsamic vinegar

2 teaspoon soft brown sugar

Salt and black pepper

2 tablespoon olive oil

Combine the onion, vinegar and sugar, then season. Leave for about an hour. Then add the olive oil and stir well.

Honey, Mustard Dressing Recipe

For those who prefer something sweeter. Also a great dressing to go with avocado halves, or on salmon, and chicken.

1 garlic clove, crushed

2 teaspoon Dijon or other mustard

2 teaspoon honey

3 tablespoon white wine vinegar

100ml sunflower oil

Salt and black pepper

Simply whisk it all together and season.

Walnut Dressing

This is a lovely dressing for French beans. Blanch French beans and add them to the dressing while they are still warm. Finish with finely diced apple, shaved fennel and chopped chives.

115gr/1 cup walnuts

Salt

A pinch of cayenne pepper

A drizzle of olive oil

Mix the walnuts with the other ingredients and bake at 350°F/180°C/Gas 4 for 5 minutes, until lightly toasted. Crush gently and add to the honey and mustard dressing above along with 1 tablespoon of walnut oil.

Basil Dressing

Best for drizzling over fresh tomatoes, grilled courgettes or a tomato salad.

A bunch of basil

1 garlic clove, crushed

100ml/3 tablespoon olive oil

A pinch of salt and black pepper

Remove the leaves from the basil and blend with the rest of the ingredients.

Creamy, Honey, Garlic Balsamic Vinaigrette

It pays, in the taste department at least, to use best quality balsamic vinegar.

1 tablespoon balsamic vinegar

1 teaspoon mustard

1-2 teaspoon of light colored honey (no buckwheat honey here)

1 teaspoon garlic paste

Salt and pepper

100ml/3 tablespoon olive oil

Whisk together vinegar, mustard, honey, and garlic paste. Add salt and pepper a little at a time, tasting after each addition. Pour in olive oil very slowly, whisking constantly until well combined and creamy.

Mint, Honey Vinaigrette Dressing

2 tablespoon white wine vinegar

½ teaspoon clear honey

1 small garlic clove, finely chopped

Salt and pepper

3 tablespoon olive oil

20 gram/1cup of fresh mint leaves, finely chopped

1 small ripe tomato, peeled, seeded and finely chopped

Place the vinegar, honey, garlic, salt and pepper into a small bowl and mix together thoroughly - a small whisk is useful for this or a fork it you don't have one.

Mix in the olive oil very slowly then gently stir in the mint and finally the tomatoes. Set aside and leave for about an hour.

This is a delicious topping for lamb chops!

Homemade Mayonnaise

Here is an easy and convenient method to make your own amazing mayo!

Easy Immersion Blender Mayonnaise Recipe with 4 variations to create other classic dressings, Mayonnaise Chantilly, Tartar Sauce (Sauce Tartare), Sauce Niçoise, and Sauce Remoulade.