At the risk of sounding like a broken record: 95% of your salad problems will be solved by fixing your dressing. If your salads keep turning out underwhelming, I’m guessing it’s because no one has ever taught you how to make a proper dressing. And nope, it’s not by shaking it up in a mason jar. In fact, you will find zero jar shaken salad dressings here. Just salads made using a whisk and a bowl or an immersion blender. Try my method and you will quickly see how a properly balanced and emulsified dressing changes everything. The texture of the veggies improves, the flavors pop, and suddenly the whole bowl comes together.
This seasonal roundup is a collection of 35 of my current go-to salad dressing recipes that are fast, reliable, and built to deliver.
If you want a deeper breakdown of technique, ratios, and how to build a restaurant-quality vinaigrette from scratch, start here: How to Make a Restaurant Quality Vinaigrette. If not, dive right in:
Classic Vinaigrettes/Citronettes (uses citrus juice instead of vinegar):