Salad Dressings: A Primer; or Eat Real, part deux — 15 Comments

  1. Saving this blog post as a reference for great salad dressing recipes. Thanks for the compilation!

  2. LOL! You’re right, free of what? And I invariably come home with the wrong one, way too many varieties of all of them.
    You’ve got some great dressings and I usually make Balsamic Vinaigrette similar to yours except that I add more garlic and a bit of sugar. Love it, especially in the summer time! I will try your French Vinaigrette soon, it sounds great!

  3. I am proud to say that despite a number of forays into prepared French foods, I have NEVER purchased a salad dressing here. I know people who do, though.

  4. You’re right, the salad dressing section in an American supermarket takes up almost an entire aisle. I can’t imagine purchasing dressing now.
    Thanks for the great recipes!

  5. Great post! I use balsamic vinegar and olive oil to dress salad, to which I often add a bit of Dijon mustard. Sometimes I use lemon juice (for example on green beans). I must admit that I don’t know anything about salad dressing in bottles (blessed ignorance, maybe?)

  6. I’m like Katie why spend money on a preservative laden bottled dressing when it’s so easy to make a simply delicious one. But then don’t forget we love to cook I think that’s the difference.

  7. Love all of these dressings Katie. I think a salad is calling mu name for lunch.

  8. Great post about dressings. Now I can play around with it instead of just French dressing. 🙂 Before I learnt how to make vinaigrette, I used to buy it off the shelf. :p Now I don’t anymore.

  9. Pam, free of natural ingredients? I usually add garlic or shallots, too! I was being simple ;-))
    Peggy, you are so welcome!
    Betty, I haven’t either – but I’ve tasted the Salad Cream… bleh!
    Pam, I agree. And that’s what we always do for simple lettuce salads.
    Loulou, like the yogurt section here which is huge…. It’s so strange to go into supermarkets there.
    Simona, blessed, healthful ignorance. The rest of us are learning ;-))
    Gilli, making a vinaigrette it so simple it hardly qualifies as cooking… but you are right!
    Val, we’re eating them constantly. I planted way too much lettuce, as usual!

  10. Hi Katie – I’m with you, homemade dressings all the way…that salad and dressing looks diving, I must try fennel!, Ina

  11. I have NEVER understood why some people are so amazed at the idea of making salad dressing from scratch. As you have so aptly pointed out already, it’s not exactly rocket science.
    Although I do confess that we buy commercially prepared mayonnaise – but it’s good mayonnaise. (At least I THINK it’s good mayonnaise. I just looked at the ingredients list. Among the relatively few ingredients listed are canola oil and calcium disodium EDTA. I’m not so sure about canola these days. I know it has been heavily hybridized and much of it heavily genetically modified. And switching to their mayonnaise that is made with olive oil isn’t a choice because it too has canola oil in it. RATS!!)
    How about a part three to this series on how to make mayonnaise from scratch? Using eggs that have been par-boiled. (Even with free-run eggs, I’m still just a little concerned about salmonella.)

  12. Excuse me for commenting again (you know me; I can’t shut up).
    Clarification of par-boiling eggs for mayonnaise. I’m thinking about using the same method of cooking the eggs as with Hollandaise….
    But, how to make just a little mayonnaise at a time? I can’t imagine that the homemade stuff would keep very long even in the fridge.

  13. I just wrote a comment over at “Taste of Beirut” blog (in an older post about lebanese salad dressing) about canadian guests in my home looking at me like I have two heads when they see me whip up my own salad dressing. They can’t understand why on earth I take the trouble when I could pack my fridge door with ready-made ones.
    On top of what you mention about industrial salad dressings, is it just me or are they actually a sure way to ruin otherwise perfectly fine fresh salad ingredients? I find them terrible in taste.

  14. Cooking Ninja, I’m guessing you have very good examples to follow for the ‘French’ dressing ;-))
    Ina, it really is so easy, and so much better
    Elizabeth, making a small amount is really the challenge. I make aioli (I should say, alioli) the Spanish way, with only oil and garlic, no egg. I’ll have to think on the mayo question. I usually just add a little to yogurt for the flavor.
    Zoubida, it’s not just you. And making it from scratch is almost as easy as opening the bottle. So little effort for such an improvment in taste.