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Anchovy & Roasted Garlic Vinaigrette

From: bonappetit.com

1 head garlic
4 anchovies, chopped
2 tablespoons parsley, chopped
2 tablespoons Sherry vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
3/4 cup extra-virgin olive oil
1/4 cup vegetable oil
Salt and pepper
Cucumbers, peeled, seeded and sliced
Tomatoes, sliced

Halve head of garlic crosswise and wrap in foil, cut side up. Roast in a 450° oven until tender, about 45 minutes. Let cool, then squeeze cloves into a medium bowl. Add anchovies; mash with a fork into paste.

Whisk in chopped parsley, Sherry vinegar, fresh lemon juice, Dijon mustard, sugar, and crushed red pepper flakes, then extra-virgin olive oil and vegetable oil. Whisk until combined. Season with salt and pepper. Serve over tomato slices or peeled, seeded cucumber slices.

Tofu-Peppercorn Ranch Dressing

From: bonappetit.com

3/4 cup Vegenaise
1/2 cup plain unsweetened soy yogurt
4 ounces soft (silken) tofu (about 1/2 cup)
1/4 cup unsweetened rice milk
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons white miso (fermented soybean paste)
3/4 teaspoon freshly ground black pepper
3/4 teaspoon ume plum vinegar (optional)
1/2 teaspoon minced fresh tarragon
1/2 teaspoon minced garlic
Pinch of mustard powder
Kosher salt

Purée all ingredients except salt in a blender until smooth. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Creamy Dijon Vinaigrette

From: bonappetit.com
Makes 3/4 cup

Pulse 1/4 cup good-quality red or white wine vinegar, 1 Tbsp. Dijon mustard, 1 Tbsp. honey, 1/2 tsp. kosher salt, and 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 Tbsp. extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.

Miso, Carrot, and Sesame Dressing

From: bonappetit.com

1/2 cup white miso
6 tablespoons vegetable oil
1/4 cup (packed) finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey

Place all ingredients plus 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Garlic, Oregano, and Lemon Vinaigrette

From: bonappetit.com

2 garlic cloves
2 anchovy fillets packed in oil (drained)
1/2 teaspoon crushed red pepper flakes
Pinch of kosher salt plus more
1/2 lemon, seeded and finely chopped (with peel)
1/4 cup (loosely packed) fresh oregano leaves
1/4 cup extra-virgin olive oil
Fresh lemon juice

Finely chop garlic, anchovy fillets, red pepper flakes, and salt in a mini-processor. Add lemon and oregano; pulse a few times to coarsely chop. Add oil; process until a coarse purée forms. Season with more salt and fresh lemon juice, if desired. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Buttermilk Green Goddess Dressing

From: bonappetit.com

1/2 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped fresh chives
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
2 anchovy fillets packed in oil (drained, chopped)
1 chopped garlic clove
Kosher salt and freshly ground black pepper

In a processor, purée the first 8 ingredients until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

Granny Smith Apple Cider Vinaigrette

From: bonappetit.com

1 chopped Granny Smith apple (with core and peel)
1/4 cup raw unfiltered apple cider vinegar
1 tablespoon fresh lime juice
1 tablespoon minced shallot
1 teaspoon raw sugar
1/4 cup plus 1 tablespoon safflower or grapeseed oil
kosher salt and freshly ground black pepper

Purée apple, cider vinegar, and lime juice in a blender, occasionally scraping down sides of blender with a spatula, until smooth. Strain mixture through a fine-mesh sieve into a medium bowl, pressing down on solids with spatula to extract all juice; discard solids.

Whisk in shallot and sugar; and then add oil until well blended. Season with salt and pepper. Cover and chill. Rewhisk before using.

DO AHEAD Vinaigrette can be made 1 day ahead.

Citrus Vinaigrette

From: bonappetit.com
This recipe makes enough vinaigrette for three large salads.

1 small shallot, finely chopped
¾ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend.

DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.

Fresh Chive Vinaigrette

From: bonappetit.com

1/2 small garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
8 cups salad greens and fresh herb leaves and tender stems

Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat.

Herb Dressing

From: bonappetit.com

1/2 cup (packed) fresh basil leaves
1/2 cup packed) fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Pulse basil, parsley, zest, and pepper flakes, if using, in a food processor until coarsely chopped. Add oil and lemon juice and pulse to combine; season with salt and pepper.

Simone's Shallot Vinaigrette

From: bonappetit.com

1 finely chopped shallot
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
salt and freshly ground black pepper
1/3 cup olive oil

Combine shallot, lemon juice, AND vinegar in a jar; season with salt and pepper. Let sit 20 minutes.

Add olive oil, cover, and shake to combine.

Charred Corn Husk Oil Dressing

From: bonappetit.com
Makes 1 cup

1 cup vegetable oil
5oz. firm tofu, drained, cut into pieces
3 Tbsp. fresh lemon juice
2 Tbsp. apple cider vinegar
1 Tbsp. honey
1 ear of corn, in husk
Kosher salt and freshly ground black pepper

Preheat broiler. Shuck corn, reserving husk; discard silk and set aside corn for another use. Place pieces of husk in a single layer on a broilerproof baking sheet. Broil until charred and blackened in spots, about 4 minutes. Let cool slightly.

Purée charred husk and oil in a blender until husk is the size of confetti and oil is darkened in color. Strain mixture through a fine-mesh sieve into a bowl (you should have about 1 cup infused oil).

Purée tofu, lemon juice, vinegar, honey, and ¼ cup corn husk oil in a blender until smooth; season with salt and pepper (reserve remaining oil for another use).

DO AHEAD: Charred corn husk oil can be made 1 week ahead. Cover and chill.

Sesame-Miso Vinaigrette

From: bonappetit.com

1 red Fresno chile, with seeds, finely chopped
¼ cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons white miso
1 tablespoon reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
½ teaspoon grated peeled ginger

Whisk all ingredients in a small bowl.

DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.

Creamy Herb Dressing

From: bonappetit.com

1 large egg yolk
1 garlic clove, finely chopped
2 tablespoons Sherry vinegar
½ cup olive oil
½ cup (packed) fresh dill leaves
½ cup (packed) fennel fronds
Kosher salt, freshly ground pepper

Pulse egg yolk, garlic, and vinegar in a food processor until smooth. With motor running, gradually drizzle in oil and process until emulsified. Add dill and fennel and process, adding water by the tablespoonful as needed, until dressing is the consistency of heavy cream; season with salt and pepper.

Herby Lime Dressing

From: bonappetit.com
Makes about 1 cup

1 chopped serrano chile or jalapeño (seeds removed; optional)
½ cup (packed) arugula
½ cup (packed) fresh mint leaves
½ cup vegetable oil
¼ cup olive oil
½ teaspoon finely grated lime zest
¼ cup fresh lime juice
½ teaspoon sugar
Kosher salt and freshly ground black pepper

Purée chile, arugula, mint, vegetable oil, olive oil, lime zest, lime juice, and sugar in a blender until smooth; season with salt and pepper.

Creamy Lemon–Mustard Vinaigrette

From: bonappetit.com

1 small shallot, chopped
¾ cup olive oil
¼ cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper

Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper.

Toasted Spice Vinaigrette

From: bonappetit.com
Makes about ? cup

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.

DO AHEAD: Vinaigrette can be made 4 days ahead. Cover and chill.