Basic Sunday Salad Dressing Recipes

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ITALIANATE SUNDAY-SALAD DRESSING



Italianate Sunday-Salad Dressing image

All vinaigrettes are based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it's overwhelmed.

Provided by Sam Sifton

Categories     easy, quick, weekday, condiments

Time 5m

Yield Serves 4

Number Of Ingredients 8

1 tablespoon lemon juice
2 tablespoons good-quality balsamic vinegar
1 clove garlic, minced
Scant handful basil leaves, chopped
1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt
freshly ground black pepper

Steps:

  • Combine the lemon juice, vinegar and garlic in a small bowl. Add the basil and stir to combine. Slowly whisk in the olive oil until the dressing emulsifies. Add the cheese and whisk again. Season to taste. Whisk again before dressing salad.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 100 milligrams, Sugar 1 gram

SLIGHTLY CREAMIER SUNDAY-SALAD DRESSING



Slightly Creamier Sunday-Salad Dressing image

The best vinaigrettes are emulsified - that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures - maybe mustard or a dollop of mayonnaise - can help in this regard.) Whatever the dressing, I serve the resulting meal with a baguette and some salted butter. And as long as we're sharing, often a roast chicken too. Swiping bread through a small puddle of melted chicken fat and salad dressing, after all, is one of life's great pleasures.

Provided by Sam Sifton

Categories     easy, quick, weekday, condiments, dips and spreads

Time 5m

Yield Serves 4

Number Of Ingredients 7

2 tablespoons red-wine vinegar
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
1 shallot, minced
1/3 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper

Steps:

  • Combine the vinegar, mayonnaise, mustard and shallot in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Season to taste. Whisk again before dressing salad.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 3 grams, Sodium 102 milligrams, Sugar 1 gram, TransFat 0 grams

BASIC VINAIGRETTE



Basic Vinaigrette image

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil

Steps:

  • In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
  • Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

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