What’s our mid-summer night’s dream? Fresh salad dressings with “jump off the plate” flavor. Drizzled over baby greens or whipped up as a dippable sauce, these delicious dressings make fleeting summer nights even more special. Easy to make, even easier to love, these five dressings will dazzle your next dinner party guests.
With its high smoke point, you may know that grapeseed oil is an excellent choice for high-heat frying and sautéing. But this vegetable oil has another perfect fit.
Clean and light, grapeseed oil is the ideal base for this citrusy, garlicky dressing. Chop up your shallot and garlic and add balsamic, Dijon mustard and honey. The juice of half a lemon will lighten and brighten this zesty complement to any summer dish.
This five-ingredient recipe is so tasty, you may have a hard time figuring out what to use it for. So why choose? Keep a batch in your refrigerator for salads, crudité, or even pasta.
First, combine your milk and balsamic vinegar (make sure to give it a few minutes for the mixture to develop that tangy buttermilk flavor), then whip in your mayo, pesto, and parmesan. Let it chill for two hours and dive in!
You’ll want to break out that food processor one more time for this sensational dressing. Smoky Calamata olives, savory anchovy fillets and bright and briny capers give this dressing its rich taste.
First, pulse your olives into a purée. If you can resist grabbing your spoon and devouring that on the spot, combine your olives with anchovies, capers, garlic, shallots, and vinegar. Now, whisk it all up until it’s well combined.
Don’t let summer pass by without exploring all the ways you can dress up dinner with these decadent dressings.
You thought we’d wrap up without a recipe for a proper vinaigrette or two? Nonsense! This dressing is not only perfect for greens or pasta but also works wonderfully as a condiment for grilled meats.
The secret to this one is our Pomodoro Fresco Marinara Sauce, a velvety red sauce bursting with handpicked Italian plum tomatoes. Paired in the blender with a cup of chopped basil, you’re already well on your way to salad nirvana. Complete your dressing with mustard, Golden balsamic, garlic, oil and a bit of salt and pepper, and you’re ready to rock your baby greens, filet mignon, or whatever else you dream up.