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Do you make your own salad dressing?

For the first time I made a simple dressing and it tasted great. EVOO, parm cheese, 1 clove garlic, 1 lemon, s&p.
I know lots of people say never buy it because it is so easy to make and much better. Does anyone else have any good reciepes for basic or ranch or other yummy dressing? Care to share? TIA

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  1. 3:1 olive oil: basalmic vinegar with parmesan cheese, salt and pepper. Simple and delicious! I've never purchased bottled dressing since being taught this.

    3 Replies
    1. re: ohiokavr

      Mine is similar, but I omit the parmesan cheese, and add dijon mustard and herbes de provence.

      1. re: ohiokavr

        How about substituting that olive oil with bacon fat. Mmmmmmm... bacon fat.

        http://indirectheat.blogspot.com/2009...

      2. Mine is similar to yours, but i add a finely grated shallot. It's fantastic.

        1. This is my fave blue cheese dressing:

          1/4 cup low fat sour cream

          1/4 cup low fat mayonnaise

          1/4 cup skim milk

          2 tablespoons chopped parsley

          2 tablespoons grated onion

          1 tablespoon lemon juice

          2 oz Danish blue cheese

          3 Replies
          1. re: DoubleBaconVeggieBurger

            I often do lemon juice/zest mixed with yogurt, salt, and sauteed garlic. I've tried the 3:1 oil to acid that's supposed to be the standard, but it tastes disgustingly oily and tasteless to me. If I do oil/vinegar, I use more vinegar than oil. I guess it's not proper salad dressing and doesn't emulsify, but it tastes much better to me.

            1. re: jvanderh

              I do the same with the oil/vinegar or lemon juice/ EVOO mix. I LUV it that way!!!

            2. re: DoubleBaconVeggieBurger

              For blue cheese dressing I like to thin with buttermilk. Other than that my basic recipe is similar with a sour cream and mayo base.

            3. I used to work for a sushi bar and I used to make the salad dressing - it was really delicious and easy.

              Bear with me - I havent made it in years - and I don't have measurements

              First, grate half a large or a whole small onion, add oil to cover, then add an equal amounts of rice wine vinegar and soy sauce, then plenty of black pepper and a bit of salt...then shake it up!...It's really very tasty

              1. this is one of the dressings that is always in my fridge. i posted the recipe for the whole salad (thanks tyler!) because it is so darn yummy with that watercress and goat cheese!!!

                Watercress Salad with Roasted Tomato Dressing

                Ingredients

                * 1 pint cherry tomatoes
                * 1 clove garlic, smashed
                * Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing
                * Kosher salt and freshly ground black pepper
                * 1 tablespoon red wine vinegar
                * 1 teaspoon sugar
                * Handful fresh parsley leaves
                * 1/4 French baguette, thinly sliced croutons
                * 8 ounces (1/2 log) creamy goat cheese, room temperature
                * 2 bunches hydroponic watercress (feathery variety)

                Directions

                Preheat oven to 350 degrees F.

                Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.

                Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.

                Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.

                Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.