Salad Dressing

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

A lighter, brighter option for all you Caesar salad lovers.

This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.

The delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche.

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

A Thai restaurant classic, this peanut dressing makes an equally great dipping sauce for dumplings and summer rolls.

Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.

This can be made ahead and kept for 3–5 days in the refrigerator. As you go through the week, make sure to shake again to recombine ingredients. You can add a couple of drops of lemon juice to each salad you make to refresh the dressing.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

Whether you call it stuffing or dressing, the Thanksgiving classic is ripe for reinvention—from the loaf used as a base to delicious additions like oysters

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

This recipe can be easily halved; the dressing can be a little difficult to revive once it separates due to the density of the tahini.

You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!