5 Fabulous Salad Dressings to Rock Your World

by Kemp Minifie, GourmetPhoto: Romulo Yanes

In case you were so busy munching on lettuce that the news passed you by, May is National Salad Month, kicking off the summer season when most of us crave salad the most. And what's a salad without a dressing? A boring bunch of greens. Salad dressings were consistently among the most frequently requested recipes at Gourmet magazine and for good reason: A perfectly dressed salad is a thing of beauty. Here are five dressings that are guaranteed to rock your salad bowl, if not your world!

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BASIL CAESAR DRESSING: A fresh green riff on a flavor combination we'll never tire of.

Mince 1 medium garlic clove. In a blender blend it with 1 large egg, 2 tablespoons lemon juice, and 1 tablespoon anchovy paste. With motor running, add 6 tablespoons olive oil in a slow stream, blending until it's emulsified. Add 1 cup basil leaves and ½ cup flat-leaf parsley leaves, and blend until dressing is green. Serve with hearts of romaine, croutons, and shredded Parmigiano-Reggiano. (Be aware that the egg is not cooked.)

BLUE CHEESE AND CHIVE: This cries out for a wedge of chilled iceberg lettuce.

Whisk together ¼ cup each of mayonnaise and sour cream, 1 tablespoon each fresh lemon juice and snipped chives, and ¼ teaspoon each of salt and black pepper, then whisk in 1 cup crumbled blue cheese (1/4 lb; we love Maytag blue). Thin the dressing, if you'd like, with 1 to 2 tablespoons milk or water.

CARROT GINGER DRESSING: The Japanese restaurant favorite!

In a blender combine 3/4 cup finely chopped carrot with 2 tablespoons each seasoned rice vinegar, finely chopped peeled ginger, and finely chopped shallots, 1/2 tablespoon each of soy sauce and Asian sesame oil, a pinch of salt, 1/4 cup grape-seed oil or vegetable oil, and 2 tablespoons water and blend until smooth as possible, at least 1 minute. Thin with more water, if desired.

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CREAMY MINT VINAIGRETTE: Terrific on mixed greens or sliced tomatoes, and it's to die for with chicken salad.

Blend together ¾ cup mint leaves, ¼ cup flat-leaf parsley leaves, 2½ tablespoons seasoned rice vinegar, 2 tablespoons mayonnaise, 1½ tablespoons chopped shallot, ¼ teaspoon black pepper and 5 tablespoons extra-virgin olive oil until smooth.

CLASSIC MUSTARD SHALLOT FRENCH DRESSING: In the end, this can't be beat. On just about anything. Drizzle it over greens, vegetables, or fish, or just sop it up on crusty bread.

Whisk together 2 tablespoons each white wine vinegar and minced shallot, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and several grindings of black pepper, then whisk in 1/3 extra-virgin olive oil in a slow stream until it's well blended, if not emulsified.

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