STORY BY ALYSSA SHULTIS
RECIPES BY SHELLI McCONNELL
PHOTOGRAPHY BY CARSON DOWNING
PRODUCED BY SCOTT J. JOHNSON
FOOD STYLING BY KELSEY MOYLAN
Let springtime breathe new life into your next meal by adding a simple, fresh dressing.
Not only are these cool dressings and vinaigrettes bursting with big flavor, they’re also a breeze to make. Use them to dress up crisp greens or drizzle them over fresh fruit and seasonal vegetables, or stretch them beyond salads to brighten a grain bowl or marinate grilled meat. Many of the ingredients are pantry staples, so all you need to do is whisk, drizzle, and taste.
Greek Citrus Vinaigrette
PREP: 10 minutes
MAKES: 1¼ cups
Whisk together ⅔ cup olive oil; ¼ cup fresh lemon juice; 2 Tbsp. orange juice; ¼ cup finely chopped shallot; 2 Tbsp. chopped fresh dill; 1 Tbsp. Dijon mustard; 2 cloves garlic, minced; and ¼ tsp. each freshly ground black pepper and kosher salt in a small bowl. Serve immediately or cover and chill up to 3 days. If chilled, let stand at room temperature 30 minutes and whisk well before serving.
MOST LIKELY TO SUCCEED: Drizzle over fresh cucumber, tomato, and red onion; use as a marinade for chicken; or toss in a grain and chickpea salad.
Lemon Tahini Dressing
PREP: 10 minutes
MAKES: 1¼ cup
Whisk together ½ cup tahini; ⅓ cup fresh lemon juice; 2 Tbsp. honey; 1 Tbsp. olive oil; 1 clove garlic, minced; ¼ tsp. kosher salt; and ⅛ tsp. cayenne pepper in a small bowl. Gradually whisk in ¼ cup water. Whisk in additional water 1 Tbsp. at a time to reach drizzling consistency. Stir in 2 Tbsp. finely chopped fresh parsley or cilantro. Serve immediately or cover and chill up to 3 days.
MOST LIKELY TO SUCCEED: Drizzle over an iceberg wedge and sprinkle with feta, add to a grilled chicken wrap, or toss with steamed broccoli.
Berry Balsamic Vinaigrette
PREP: 10 minutes
MAKES: 1⅓ cups
Combine 1⅓ cups fresh or frozen berries (raspberries, strawberries, blueberries), chopped if large and thawed if frozen; ¼ cup olive oil; 2 Tbsp. balsamic vinegar; 2 tsp. honey; and ¼ tsp. each freshly ground black pepper and kosher salt in a blender. Cover and blend until smooth. Serve immediately or cover and chill up to 3 days.
MOST LIKELY TO SUCCEED: Dress a fresh spinach and goat cheese salad, drizzle over a fruit bowl, or stir into whole milk greek yogurt and drizzle with honey.
Toasted Sesame Dressing
PREP: 10 minutes
MAKES: 1 cup
Whisk together ¾ cup Japanese-style mayonnaise, such as Kewpie brand; 3 Tbsp. unseasoned rice vinegar; 2 Tbsp. chopped scallions; 2 tsp. each toasted sesame seeds, packed brown sugar, toasted sesame oil, and soy sauce; 1 clove garlic, minced; and 1 tsp. sriracha sauce in a small bowl. Whisk in water 1 tsp. at a time to reach drizzling consistency. Serve immediately or cover and chill up to 3 days.
MOST LIKELY TO SUCCEED: Dress a kale salad, toss with ramen, or use as a dip for steamed edamame.
Green Goddess Dressing
PREP: 10 minutes
MAKES: ¾ cup
Combine ⅓ cup each mayonnaise and sour cream or ⅔ cup plain Greek yogurt; ¼ cup fresh flat-leaf parsley leaves; 2 Tbsp. each fresh tarragon leaves and chopped fresh chives; 2 Tbsp. white wine vinegar or fresh lemon juice; 1 anchovy fillet or ½ tsp. anchovy paste; 1 small clove garlic, minced; and 1⁄4 tsp. each freshly ground black pepper and kosher salt in a food processor. Blend until smooth. Add water 1 Tbsp. at a time to reach drizzling consistency.
MOST LIKELY TO SUCCEED: Drizzle over roasted vegetables, use as a dip for crudités, or drizzle over chilled steamed green beans.
Jalapeño Honey Vinaigrette
PREP: 10 minutes
MAKES: 1⅓ cups
Whisk together ⅔ cup vegetable oil; ¼ cup fresh lime juice; 3 Tbsp. honey; 3 Tbsp. finely chopped scallions; 1 to 2 Tbsp. finely chopped fresh cilantro; 2 tsp. finely chopped fresh jalapeño pepper; 2 tsp. Dijon mustard; 1 small clove garlic, minced; and ¼ tsp. each ground cumin and kosher salt in a small bowl. Serve immediately or cover and chill up to 3 days.
MOST LIKELY TO SUCCEED: Drizzle over avocado and orange slices, brush over grilled pork or chicken skewers, or drizzle over cantaloupe wedges.
Roasted Tomato Vinaigrette
PREP: 15 minutes
ROAST: 20 minutes
MAKES: 2 cups
Preheat oven to 400°F. Combine 1 lb. roma tomatoes, quartered; 4 cloves garlic; 1 Tbsp. olive oil; 1 tsp. kosher salt; and ¼ tsp. red pepper flakes in a bowl. Toss to coat. Spread on a baking sheet. Roast 20 to 25 minutes or until charred. Let cool. In a blender combine tomato mixture, ¼ cup packed fresh basil leaves, 2 Tbsp. olive oil, and 2 Tbsp. red wine vinegar or sherry vinegar. Blend until smooth. Add water 1 Tbsp. at a time to reach drizzling consistency. Serve immediately or cover and chill up to 3 days.
MOST LIKELY TO SUCCEED: Use as a dipper for Italian bread, toss with pasta, or use in a panzanella salad.
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