Six Classic Salad Dressings You Can Make at Home
Recipe Overview
Overview
In this video, Brian Lagerstrom shares six classic salad dressings that are not only easy to make but also elevate any salad to new heights. Starting with a mustard balsamic vinaigrette, he emphasizes the importance of using a good quality vinegar and honey to balance flavors. The addition of shallots and garlic adds depth, while the emulsification process creates a luscious texture that clings beautifully to greens.
Next, he introduces an Italian house dressing that combines champagne vinegar, sugar, and a variety of spices, blended until smooth. This dressing is perfect for crunchy lettuces like Romaine, providing a zesty kick that enhances any salad. The creamy Caesar dressing follows, featuring anchovies and Parmesan, which deliver a rich umami flavor that pairs well with sturdier greens like kale.
The poppy seed dressing is a delightful twist, combining sweet and tangy elements that work wonderfully with bitter greens. Brian’s Asian peanut ginger dressing is a standout, offering a fun and flavorful option for those looking to spice up their salads. Finally, the classic ranch dressing is made from scratch, showcasing how simple ingredients can create a beloved favorite.
Overall, this video not only provides delicious recipes but also teaches viewers about the best greens to pair with each dressing, making it a comprehensive guide for salad lovers. Whether you’re hosting a dinner party or just looking to enhance your weeknight meals, these dressings are sure to impress.
Recipe Details
Steps & Tips
In a medium bowl, add 60 G of balsamic vinegar.
Add 20 G of honey and 20 G of grainy mustard.
Add 20 G of finely minced shallots and two smashed cloves of garlic.
Add 10 to 12 cranks of fresh cracked black pepper.
Whisk the ingredients together.
Drizzle in 210 G of extra virgin olive oil while whisking.
Tip: Whisk vigorously to create a stable emulsion.
Whip the mixture again to ensure emulsification.
In a high-sided container, combine 25 G champagne vinegar, 45 G white distilled vinegar, 15 G sugar, 5 G salt, 25 G grainy mustard, one garlic clove, 10 G bell pepper, and a pinch of oregano, basil, chili flake, and black pepper.
Tip: Use a high-sided container for blending to prevent splatter.
Use an immersion blender to blend until fully broken down.
Stream in 250 G of neutral oil while blending.
Tip: Smaller oil droplets create a more stable emulsion.
Blend for another 10 to 15 seconds.
Pair chopped little gem lettuce with chopped salami, cherry tomatoes, fresh mozzarella, and grated Parmesan.
In a bowl, combine one whole egg, one slivered garlic clove, 50 G lemon juice, 10 G water, 45 G grated Parmesan, and one can of drained anchovies.
Blend until the anchovies and Parmesan are well broken down.
Stream in 275 G of neutral oil while blending.
Tip: If using a regular blender, ensure to push the oil around for proper emulsification.
Continue to blend for 10 to 15 seconds.
Pair chopped little gem with fried breadcrumbs or croutons and top with Parmesan cheese.
Combine 25 G champagne vinegar, 55 G white distilled vinegar, 40 G grainy mustard, 15 G mayonnaise, 40 G sugar, 3 G salt, and 1 G black pepper.
Stream in 135 G of neutral oil while blending.
Tip: A little bit of egg yolk in dressings adds creaminess.
Add 15 G of poppy seeds and stir to combine.
Tip: Pair poppy seed dressing with bitter greens for balance.
Combine 20 G grated ginger, 5 G grated garlic, 90 G rice vinegar, 90 G soy sauce, 30 G sriracha, 50 G sugar, 45 G sesame oil, and 110 G creamy unsweetened peanut butter.
Blend until smooth.
Tip: Peanut butter provides the fat needed for emulsification in the dressing.
Combine one large egg yolk, 20 G chopped shallots, one slivered garlic clove, 15 G lemon juice, 5 G salt, 60 G buttermilk, and 60 G sour cream.
Blend until the shallot and garlic are well broken down.
Tip: Use pasteurized eggs if concerned about raw egg safety.
Continue to blend for 20 more seconds.
Serve ranch with fried panko breadcrumbs, pickled red onions, and fresh herbs.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Fish
→ Substitution: Chickpea Paste
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Homemade salad dressings are fresher and healthier than store-bought options.
- •Using a stick blender can create a smooth emulsion for dressings.
- •Poppy seed dressing pairs well with bitter greens like frisée or Belgian endive.
- •Ranch dressing can be made with pasteurized eggs for safety.
