Salad Dressing

For a prettier salad, we used two varieties of radicchio — the common Verona, with red leaves and white ribs, and Treviso, which can range from pink to red and has narrower, pointed leaves.

Catalan chicory, or puntarelle, is the green of choice for this salad dressing, although Belgian endive can also he substituted. Arugula and most other full-flavored salad greens also pair well with the dressing. As regards anchovies, whole ones packed in suit are more work to cook with but taste best; bottled anchovies are a good second choice; canned (and therefore hidden from inspection) are the last decent option. Anchovy paste is made from leftovers and not really worth buying. Can be prepared in 45 minutes or less but requires additional unattended time.

A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.

This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.

Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.

Inspired by classic blue cheese dressing, this citrusy version leans on pantry-friendly preserved lemon to bring the salty funk-factor.

A creamy dairy-free blender sauce with a kick that’s equally good as a dip for vegetables or a dressing for salads and noodles.

You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

No more excuses for store-bought salad dressing.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

This is a great excuse to treat yourself to some seriously delicious vinegar.

We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.

Whipping up a homemade Caesar salad dressing is easier than you might think and definitely worth your while.

This Russian dressing, along with Swiss cheese, caramelized onions, sauerkraut, and sweet relish, helps make up the Reuben Dog.