Once you master a classic vinaigrette, the variations in flavor—and the things you can drizzle it over—are endless. What follows are my all-time favorite dressings, but feel free to alter the recipes to include your favorite vinegar, citrus juice, mustard, or herb. You’ll find a range of dressing personalities to suit just about every salad under the sun.
Cooks' Note
For most salad dressings, I prefer a mix of pure olive oil and extra-virgin olive oil. For my palate, straight extra-virgin olive oil is often too strong and overpowers the other ingredients. The exception is when a simple salad, such as a plate of sliced ripe tomatoes, fresh mozzarella, and basil, cries out for the deepest green, most flavorful olive oil.
