Two Easy & Tasty Spring Salad Dressings
Making dressing from scratch is easy, quick, and saves you money! Use the two basic dressings below as a good starting point, then experiment by adding fresh herbs, different vinegars, a spoonful of mustard, some honey, and more! The possibilities are endless.
Some tips:
Store fresh dressings in the fridge and use within a week for best results.
Take out of the fridge at least 30 minutes prior to using so that the oil has a chance to de-solidify.
Splurge for a fancy olive oil—since you’re not heating the oil, the flavor really shines through and you’ll notice the difference. Try a fruity oil like a Frantoia, and keep it on hand just for dressing or dipping bread in.
1. Shallot Vinaigrette
We like this best on a simple greens salad. Try it with delicate greens like spring mix or baby arugula.
Ingredients:
1 shallot, minced
½ cup good olive oil
2 T Champagne vinegar (white wine or red wine vinegar also work)
Salt and pepper to taste
Mince the shallot, then sprinkle with salt and add the vinegar. Let it set for a couple minutes (this helps soften the shallot). Slowly drizzle in the olive oil while whisking. Add in a few grinds of black pepper. Taste to adjust seasoning.
2. Creamy Lemon Dressing
Perfect for heftier greens like spinach or romaine, topped with grated carrots and other fresh veggies of your choosing. It’s also a delicious spread on a sandwich!
Ingredients:
Juice from ½ a lemon, about 2 T
Zest from half a lemon
3 T crème fraiche or heavy cream
¼ cup good olive oil
Salt and pepper to taste
Mix the lemon juice and crème fraiche (or cream) with a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking. Taste to adjust seasoning.