If you’re tired of the same old mayonnaise-based dressings, these five flavorful and natural alternatives will revolutionize your salad game. From classic vinaigrettes to creamy concoctions, each dressing is a journey for your taste buds.
Classic Salad Dressing
- Juice of half a lemon
- 1/2 cup (120 ml) olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions:
In a bowl, whisk lemon juice with salt and pepper. While whisking, slowly pour in the olive oil. Adjust with a touch of mustard to taste. Perfect for dressing green and vegetable salads.
Dressing with Hard Cheese
- 5 tbsp (75 ml) natural yogurt
- 3 tbsp sour cream
- 2–3 anchovy fillets
- 50g Parmesan or Pecorino cheese
- 1 clove of garlic
- 2–3 tsp red or white wine vinegar
- Salt
- Freshly ground black pepper
Instructions:
Finely chop garlic with anchovy fillets. Grate the cheese finely. Mix sour cream with yogurt and cheese. Add garlic with anchovy. Season with vinegar and pepper. Salt to taste. Great for pasta salads and salads with mild cheeses.
Aioli
- 1 tbsp (15 ml) olive oil
- 2 raw egg yolks
- 4 cloves of garlic
- Juice of half a lemon
- Salt
- Black pepper
Instructions:
In a bowl, whisk together grated garlic, egg yolks, salt, pepper, and lemon juice. While continuously stirring, add the oil—drop by drop, then in a thin stream until the sauce becomes an emulsion. To prevent curdling, make sure the oil and yolks are at room temperature. If it does curdle, add a teaspoon of warm water slowly while whisking gently. Ideal for potato and meat salads, as well as seafood salads.
Italian Dressing
- 125 ml olive oil
- 2 tsp dry mustard
- 2 tsp sugar
- 2 tsp chopped fresh marjoram
- 2 cloves of garlic
- 50 ml red wine vinegar
- Coarse salt and freshly ground black pepper
- 1 tsp chopped fresh oregano
- 0.5 tsp chili flakes
- 25g chopped fresh basil
Instructions:
Combine sugar and mustard, add garlic crushed through a garlic press, 1.5 tsp each of salt and pepper, chili, and vinegar. Slowly pour in oil, stirring constantly, until you get a uniform emulsion. Mix with chopped herbs, season with salt and pepper to taste. Store in a tightly closed container in the refrigerator for no more than 1 week.
French Dressing
- 0.5 cup (120 ml) olive oil
- 25 ml red wine vinegar
- 1.5 tsp freshly squeezed lemon juice
- 0.25 tsp celery seeds
- 1.5 tsp sugar
- 0.75 tsp ground paprika
- 2 tsp tomato paste
- Freshly ground pepper
- 0.25 tsp coarse salt
- 1 tsp dry mustard
- 1 tsp minced onion
Instructions:
Mix tomato paste, sugar, onion, mustard, paprika, celery seeds, salt, and pepper. Add vinegar and lemon juice. Slowly pour in oil, whisking constantly, until the mixture forms a uniform emulsion. An alternative method is to blend all ingredients except the oil into a puree. While the blender is still on, slowly pour in the oil. Use immediately after preparation. Perfect for romaine, cucumber, red onion, and radish salads.
Enjoy your meal!
