Now that the markets are filling up with delicious summer produce, it’s a simple matter to grab a few fresh vegetables, maybe a fruit for contrast, a protein, and throw together a salad. But, with the range of vegetable varieties still somewhat limited here, it’s up to your dressing to make the salad fresh and exciting.
I’ve put together a number of salad dressings that you won’t find anywhere else; certainly not on any shelf in the supermarket. I tried to go easy on the mayonnaise for most of them, keeping them light and a little on the healthy side. Of course, don’t forget to throw in the croûtons for extra crunch.
The quantities of these dressings are for up to about four starter salads, or maybe a family-style bowl for your Shabbat table.
This tangy dressing pairs with salmon or chicken, or on a crunchy salad with carrots or kohlrabi.
Servings
Ingredients
- 120 mililiters olive oil
- 50 mililiters white wine vinegar
- 2 teaspoons dijon mustard
- 1 pinch kosher salt
- 1/3 cup chopped dill
Directions
- Combine oil, vinegar, mustard and salt together and blend until creamy.
- Add dill and mix thoroughly into dressing.
This is a bright, lemony dressing that pairs well with leafy salads and sweeter vegetables, such as carrots.
Servings
Ingredients
- 120 mililiters olive oil
- 50 mililiters apple cider vinegar
- 50 mililiters lemon juice
- zest from one lemon
- 1 teaspoon dijon mustard
- 1 pinch kosher salt
- 1 tablespoon poppy seeds toasted
Directions
- In a small pan, toast the poppy seeds until they just begin to smoke.
- Combine olive oil, vinegar, lemon juice, lemon zest, mustard and salt. Blend until creamy.
- Add poppy seeds to the dressing and stir to distribute.
- Chill for one hour.
A bright and creamy salad dressing to top sharp-tasting lettuce salads.
Servings
Ingredients
- 1 cup water
- 3 tablespoons strawberry preserves
- 1/4 cup walnuts
- 3 tablespoons olive oil
- 1/2 cup apple cider vinegar
- 1/4 teaspoon kosher salt
Directions
Use an immersion blender to blend all ingredients together until smooth.
The light, delicate flavors of this dressing pair well with lettuce, carrots, kohlrabi, boiled fingerling potatoes and cucumbers. Avoid tomatoes and peppers.
Servings
Ingredients
- 125 mililiters olive oil
- 50 mililiters rice wine vinegar
- 150 mililiters tangerine juice
- 2 tablespoons fennel seeds
- 1 tablespoon sugar
- 3 tablespoons mayonnaise
- 1 pinch salt
Directions
Blend all ingredients thoroughly with an immersion blender.
This nuclear-orange salad dressing will surprise you with a sweet, creamy flavor that balances sharper flavors like radishes and onions.
Servings
Ingredients
- 100 mililiters carrot juice unsweetened
- 50 grams slivered blanched almonds
- 75 mililiters vegetable oil
- 1/2 teaspoon sugar
- 1 pinch salt
Directions
Blend all ingredients with an immersion blender until liquefied.
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