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Canal House Classic Vinaigrette

From: bonappetit.com Makes about ½ cup

1 small garlic clove, finely grated
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
½ cup olive oil
Kosher salt and freshly ground black pepper

Whisk garlic, vinegar, and mustard in a small bowl. Gradually whisk in oil until emulsified; season with salt and pepper.

DO AHEAD: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.

Canal House Green Goddess Dressing

This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.
From: bonappetit.com Makes about 3/4 cup

½ bunch watercress, tough stems removed, coarsely chopped (about 2 cups)
4 anchovy fillets packed in oil, drained
½ cup mayonnaise
2 tablespoons sour cream
½ cup (lightly packed) fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper

Purée watercress, anchovies, mayonnaise, sour cream, parsley, chives, tarragon, and vinegar in a blender until smooth; season with salt and pepper.

DO AHEAD: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.

Lemon-Anchovy Vinaigrette

A lighter, brighter option for all you Caesar salad lovers.
From: bonappetit.com Makes about 2/3 cup

2 lemons
4 anchovy fillets packed in oil, drained, finely chopped
½ cup olive oil
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.

Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.

DO AHEAD: Dressing can be made 4 days ahead. Transfer to a jar; cover and chill.

Simplest Asian Dressing

The delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche. From: bonappetit.com Makes about ½ cup

½ small garlic clove, finely grated
1 tablespoon reduced-sodium soy sauce
2 teaspoons unseasoned rice vinegar
½ cup olive oil
½ teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper

Whisk garlic, soy sauce, and vinegar in a small bowl. Gradually whisk in olive oil, then sesame oil (dressing will thicken slightly); season with salt and pepper.

DO AHEAD: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.

Pomegranate Molasses Vinaigrette

Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.
From bonappetit.com

3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon (heaping) Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
2/3 cup olive oil

Whisk pomegranate molasses, vinegar, mustard, and honey in a medium bowl; season with salt and pepper. Whisking constantly, gradually add oil until emulsified; season with salt, pepper, and more honey, if desired.

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

Turmeric-Tahini Dressing

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.
From: bonappetit.com MAKES ABOUT ¾ CUP

¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.

Do Ahead: Dressing can be made 4 days ahead. Keep chilled.

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