This spring, I picked up a small habit: batch-making salad dressings ahead of time instead of whisking one together each time I need it. It sounds minor, I know, but it's made a real difference and added ease and enjoyment to mealtime.
I used to mix a fresh dressing every time I put a meal together, which was time-consuming and, frankly, annoying. Now, I just open the refrigerator and pick from what’s already made — a small habit that makes a real difference at dinnertime.
You’ll find the recipes below. Taste as you go and adjust for what you like - more acid if it needs brightness, more salt, a little heat, a touch of sweetness to balance it out. Once you make these a few times, you'll get a feel for them and won't need to measure at all—you can just eyeball it.
Quick note: I make these in the blender (a small food processor works too) — it saves a step and emulsifies the dressing beautifully. No blender? A jar and a few good shakes work too — just grate the shallot and ginger (if using) first so they blend in. One more thing: if you're using raw garlic or shallot, the flavor is brightest in the first several days — it can turn slightly sharp or bitter the longer it sits in an acidic dressing.
Everyday House Vinaigrette
(big batch, ~2 cups)
1 cup extra-virgin olive oil
6 Tbsp red wine vinegar (or fresh lemon juice)
2 tsp Dijon mustard (keeps it emulsified)
1 small shallot (garlic is a good sub — 1–2 cloves)
2 tsp honey or maple
Sea salt and pepper to taste
Blend until smooth, or grate the shallot and shake it all in a jar. Keeps 1–2 weeks — just shake before each pour.
Lemon-Tahini Dressing
(big batch, ~1½ cups)
½ cup tahini
¼ cup fresh lemon juice
2 Tbsp olive oil
1 small shallot or 1 garlic clove (optional)
1–2 tsp maple or honey (optional)
Sea salt and pepper to taste
6–8 Tbsp warm water, to thin
Blend, or whisk/shake in a jar, adding the water a splash at a time until pourable. It thickens in the fridge — just loosen with a little water and shake. Keeps about a week. Lovely on salads, grain bowls, or roasted vegetables.
Green Goddess Yogurt Dressing
(makes ~1½ cups)
1 cup plain full-fat Greek yogurt (non-fat works well too)
1 cup soft fresh herbs, lightly packed (parsley, chives, basil, tarragon, or dill — any mix)
3 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 small shallot (or 1 small garlic clove)
Sea salt and pepper to taste
A splash of water, to thin if needed
Blend everything until smooth and green. Creamy, tangy, and herby — as good over grilled chicken, fish, or a grain bowl as it is on greens (and it doubles as a dip for cut veggies). Best within 4–5 days, brightest in the first couple.
Sesame-Ginger Dressing
(makes ~1 cup)
3 Tbsp soy sauce (or tamari)
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil
2 Tbsp neutral oil (like avocado or grapeseed)
1 Tbsp finely grated fresh ginger
1 tsp honey or maple (optional)
1 tsp sriracha (optional, for heat)
1 tsp toasted sesame seeds (optional, for texture)
Blend until smooth, or grate the ginger and whisk/shake in a jar. Keeps about a week — shake before pouring. Great on slaws, cold noodles, roasted vegetables, grain bowls, salmon, or tofu.
