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Your Favorite Salad Dressing--All Types

There have been a few threads dealing with favorite bottled salad dressings, but to my knowledge, not one dealing with salad dressings irrespective of their source.

So, whether it be manufactured with all the wrong chemicals, whomped up in your kitchen using nothing but the most pristine ingredients, or served by a particular restaurant, what is your favorite salad dressing?

I'm going with the old-fashnioned creamy Roquefort dressing that used to be de rigeur in steakhouses. It was simply nonpareil in my book, and I regret its passing.

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  1. All of them. Can never have too much dressing, nothing is worse than dry lettuce. Gah. My current favorite is Sesame Ginger, but I also favor Caesar, Italian, Strawberry vinaigrette and Blue Cheese, especially made in house at restaurants. But I always come back to HV Ranch (hangs head in shame-so uncool).

    2 Replies
    1. re: Jerseygirl111

      Awwww. Don't feel so bad, Jerseygirl111. I like HV Ranch, too. We can be uncool together.

      1. re: Perilagu Khan

        +2 on the HV Ranch. I love homemade ranch (Dave Lieberman's recipe). I love many Sesame, tahini, and anchovy based dressing. But my favorite has to be ranch. No shame. I'm a rube.

    2. Cannot give just one answer, because it depends on my mood. Either 1000 island or blue cheese.

      1. I'll eat just about any non-sweet salad dressing happily, but my favorite is creamy blue cheese. Some brands are better than others, and homemade is best, but it's hard to go wrong with blue cheese!

        1 Reply
        1. re: biondanonima

          I will never understand sweet salad dressings. It's an affront to my taste buds.

        2. Has anyone had the smoky bacon Russian from Chop't in NYC? It is to die for.

          1. When I clicked on this, that was exactly the kind of dressing I was going to write about. I make a good Roquefort vinaigrette but it is miles away from the one you're talking about.

            7 Replies
            1. re: escondido123

              Roquefort vinaigrette that sounds amazing! Do you have a favorite recipe?

              1. re: fldhkybnva

                La Martinique makes an outstanding bleu cheese vinaigrette, but I don't think the bleu is Roquefort.

                1. re: fldhkybnva

                  I just make my standard vinaigrette with crushed garlic, finely chopped shallot, a little Dijon mustard, balsamic and olive oil. Then I add Roquefort and mash it with a fork until creamy.

                  1. re: escondido123

                    That sounds very nice. Bravo. I hope this gives more people inspiration.

                    1. re: escondido123

                      Yum, you're describing what is probably my favorite type of dressing. I love blue cheese but prefer it in a vinaigrette rather than a creamy dressing. I make mine like you do except not much mashing, more small chunks in the vinaigrette.

                      1. re: tcamp

                        I am planning a buffalo chicken salad and was going to use a creamy blue cheese dressing but you might have convinced me to go the vinaigrette route. The creamy dressing is pretty classic but I'm sure this would be good as well. I whipped up a batch of a blue cheese vinaigrette a few weeks ago which worked well on a seared skirt steak. It was quite mild, so I think I need to throw in more blue cheese next time. I'll have to convince my guests that not all hot wings need a creamy dressing partner :)

                        1. re: fldhkybnva

                          Add or up the garlic to spice things up!