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The Secret Ingredient (Dijon Mustard): Simple Vinaigrette
You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dy...
Simple Vinaigrette
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely....
Simple Vinaigrette
A super-simple basic vinaigrette appropriate for all lightly dressed green salads.
Basic Vinaigrette
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely....
Champagne Vinaigrette
Everything you need to know about a dressing and vinegar that no one seems to know anything about.
Caesar Salad Dressing
Rich with egg and parmesan, with savory depth from anchovy and garlic, this Caesar dressing is delicious on any salad (not just its namesake).
Spicy Kale Caesar
The NEW Way to Make a Caesar Salad (Spicy Kale Caesar) The NEW Way to Make a Caesar Salad (Spicy Garlic Confit Kale Caesar salad with Sesame Stick Breadcrumbs)
Balsamic Vinaigrette
With balsamic vinegar, olive oil, Dijon mustard, aromatics, herbs, and spices, this tangy-sweet Balsamic Vinaigrette is easy to make and won't quickly separate. A classic way to dress a salad!
The Best Caesar Salad
Our Caesar salad takes the best from Julia Child's and Caesar Cardini's recipes: crisp inner romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like, all tossed together in a creamy dressing.
The Food Lab's Walnut Vinaigrette
This is the vinaigrette featured in the recipe for Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette, but it's also great on roasted vegetables, like beets or sweet potatoes, or on robust bitter greens, such as radicchio, endive, or frisée.

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Lemon-Pepper Vinaigrette, Two Ways Recipe | Cook the Book

In his latest cookbook, Michael Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, bright palate awakener, and of course, a brilliant accompaniment to Ruhlman's Perfect Roast Chicken.

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