I may not be able to fully describe how good it feels to open the door of the refrigerator and see a bottle of dressing that I made. It feels even better than a fastidiously Kondoe’d t-shirt drawer or closing your laptop when at the end of a workday. Having salad dressing in the fridge brings me joy in part because making it is so easy and in part because it converts to so much flavor and chomping.
More salad dressing means more vegetables. Whether it’s a salad, steamed vegetables, bowls, or dippers. A balanced dressing provides richness, salt to intensify, umami for satisfaction, and acid to sharpen flavors and bring them into focus. A bottle of homemade dressing means that not only do I but my whole family eats more vegetables. These four dressings hold up for the better part of a week in the refrigerator, and by the time you make all four, you will be ready to eat the first one all over again.
Lemon-Tahini Dressing
Makes 1 1/4 cups: about 10 servings
We took the classic drizzle for Middle Eastern falafel as inspiration for this amazingly flavorful salad dressing. We added olive oil and a good amount of lemon and zest to keep it bright, light, and versatile. Turn to this dressing not only for salads, but also as a dip for raw veggies, a sauce for grilled meats, and a condiment on sandwiches:
Ingredients
1/4 cup extra-virgin olive oil
1/2 cup tahini
Zest and juice of 1 large lemon (about 1 1/2 teaspoons zest and 3 tablespoons juice)
1/2 cup cold water, plus more as needed
1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
2 garlic cloves, pressed or minced
Instructions
- Combine olive oil and tahini. Screw on top and whisk until combined. Add lemon juice and water; whisk again until smooth. Add salt and cayenne. Press garlic through a press (or mince) and add to mixer. Screw on top and whisk together, adding more water a tablespoon at a time until you have a pourable dressing, about the thickness of heavy cream. Will keep refrigerated about 3 days.
Green Goddess Yogurt Dressing
Makes 1 1/4 cups: about 10 servings
This take on rich, creamy, irresistible Green Goddess dressing is light on fat but big on flavor. Use it for salads, grain bowls, pasta salad, or over grilled salmon. If you like, replace the olive oil with 1/4 cup mashed ripe avocado and another tablespoon water:
Ingredients
3/4 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 teaspoon white wine vinegar
1/2 cup lightly packed parsley leaves and tender stems
1/2 cup lightly packed basil leaves and tender stems
1 1/2 tablespoons tarragon leaves and tender stems
1 1/4 teaspoons kosher salt
3 tablespoons finely chopped chives
1/2 teaspoon freshly ground black pepper
Instructions
- In a blender, combine yogurt, olive oil, vinegar, and 1 tablespoon water. Blend until smooth. Add parsley, basil, tarragon, and salt to blender. Pulse, scraping down sides of blender and pushing herbs down, until pureed. Add a tablespoon or two more water if necessary to get a smooth, pourable dressing. Transfer to a container. Add chives and pepper and whisk again. Will keep refrigerated up to 3 or 4 days.
Once you have a dedicated shelf for dressings in your fridge, make sure you know how to wash and dry lettuce before pouring that homemade dressing over the greens.
10 Comments
Is there a substitute for soy that can be used?
Maybe I missed it, but I didn’t see the amount of tahini to use in the Lemon-Tahini dressing recipe. Would you clarify the amount to be added? Thanks.