I have a fake Caesar dressing that is generally better than something store bought but only takes 2 minutes to put together. I just eyeball it until it looks right.

Mayo (~½ cup or so)

Dijon Mustard (1-2 tablespoons)

Worcestershire sauce (~1 tablespoon)

A couple teaspoons of lemon juice

Garlic powder

Salt and pepper

And Parmesan if I have some on hand.

My favorite is a “Burnt Honey Vinaigrette”

3 Tbsp of “caramelized” honey, 5Tbsp white wine vinegar, 5 Tbsp olive oil, teaspoon of stone ground mustard, salt and pepper to taste. I usually use it on a specific salad of romaine/honey crisp apples/shallots/blue cheese.

Lemon juice/zest, olive oil, tahini, dijon, honey, fresh ginger, salt/pepper

Juice of 1-2 lemons, zest if you like

1-2 cloves garlic

1 Tbsp+ each of tahini, honey, dijon

Tons of fresh ginger

Dash of salt, pepper

Tweak from there with whatever you like. Tarragon or harissa or mustard powder or paprika, whatever does it for you. I taste my dressing like a million times and just keep tweaking

Edit: then whisk in your oil until it's right

Lately I’ve been taking the dressing garlic expressions, adding anchovies, mustard, thyme, fresh garlic, honey and lime juice and blending. Soo good with goat cheese, roasted beets and pepitas

It's barely a dressing, but so good. Cook the fat out of pancetta cubes until crispy, then turn off the heat. Add Dijon to the pan, mix. Breifly toss in the leafy greens, and plate. I like to add cherry tomatoes and black pepper. Simple yet chic, I think I learned this from Nigella. **** my ex used to make this warm salad dressing.

sautéed pancetta or those trader joe's cubed proscito ends, and after they got crispy she'd add smoky peach salsa or something similar. once it was warm and combined we'd put it on the salad and it was soooo good.

My MIL’s “heart healthy” Caesar dressing made without egg (pulled from a magazine in the 1980’s when eggs were bad.

Caesar Dressing

½ oz lemon juice

2 oz neutral oil

1 T Worcestershire sauce

2 anchovy fillets mashed or paste to taste

2 cloves garlic minced

This is the Caesar dressing we make in bulk at home. It is sooooooo good and I prefer it over the egg-based ones. Shake well. Stores in cupboard for ages with no ill effects but you do you. (I take no responsibility for refrigerating the results nor any issues with cupboard storage.)

I make a cilantro-yogurt dressing, I usually use it if I make like a taco salad typed deal, but it is by far our favorite. Sometimes I make a batch & some sweet potato fries and just eat that. Anyway, in your blender combine:

1 garlic clove

1 tsp salt

Juice of 1 entire lime

A ton of cilantro

3tbsp plain yogurt

2 tbsp olive oil

1 tbsp apple cider vinegar

I like the creamy sesame kind often served in Japanese restaurants.

Toasted Sesame seeds ground up, dash of mirin, soy sauce, rice or apple cider vinegar, mayo and some sesame oil. Another favorite of mine is to fry some onion in a pan. Add to sherry vinegar, mustard, honey, oil and my secret ingredient of either nutritional yeast or marmite.

The Kenji Lopez alt sesame miso dressing..... That shit goes.on.everyrhing.

½ c. Plain Greek yogurt

¼ c extra virgin olive oil

¼ c dijohn mustard

4 tb honey

2 tb lemon juice

2 tb cider vinegar

1 clove garlic, minced

½ t. fine salt

¼ t. Black pepper

Mix with immersion blender

Asian Dressing

1 Tbs. of the canola oil

1 tsp. salt

2 Tbs. rice vinegar

1 Tbs. brown sugar

½ Tbs. sesame oil

1 tsp. chile sauce

Mix and let sit for 15 minutes, toss with mixed greens.

Nancy Silverton’s lemon vinaigrette. Amazing and easy to make

My favorite is 1 cup mayo, 2 Tbls vinegar, 2 Tbls ketchup, 2 Tbls sugar, and 2 tsp’s sriracha (more or less, as you like) Guests ask for it. Also, I’ve tried many homemade ranch recipes and they’ve all been meh, but I’m starting Whole30 and someone recommended Whole30 dump ranch. Google it, I made some today and it’s pretty good.

1 coddled egg

⅛ C olive oil

⅛ C red wine vinegar

1 Tbsp Dijon mustard

Pinch sugar

Salt and pepper to taste

Blend in a blender and adjust seasonings.

This is a Jeff Smith treatment.

CREAMY AVOCADO DRESSING Yields about ¾ cup

1 small avocado

1 small garlic clove

½ cup (10g) dill

1 ½ tbs lemon juice

¼ cup plain greek yogurt

3-4 tbs water

Place all of the ingredients in a food processor, or blender, and process until smooth. Add the water as need (1 tbs at a time) until desired consistency is reached. Taste the dressing and add more salt to taste. Transfer to an airtight container and store in the fridge for up to 5 days.

White Balsamic Vinaigrette made in my food processor. Garlic, sun-dried tomato, fresh oregano, thyme and rosemary. Process then add Dijon, white balsamic vinegar, black pepper and sugar. Process again, slowly adding your EVO. This is my basic salad dressing and add in things like chipotle peppers or pesto or cilantro and lime juice or puréed mango. It all depends what else is being served. It’s also great on bbq bone in chicken breasts after you’ve grilled and pulled the meat off the bones

I make a buttermilk herb that is basically like, ranch but fancy. Fresh herbs make the dressing.

I don’t use a recipe but it goes something like:

Fresh dill and basil if I have it (this is the best, when I have fresh herbs)

Fresh parsley if I have it, but I rarely do as it’s not my fave

Clove of garlic, grated (or partial if I am making a small amount and a whole clove is too much)

Dried dill

Dried thyme

Dried parsley

Freeze dried chives

A bit of shallot if I have it, a bit of onion powder if not

Salt and pepper

I stir in some mayo, almost enough to dress the salad, and thin it out with buttermilk until it’s got a nice body and isn’t too runny. Check for seasoning. Often I add a dash of red wine vinegar.

It’s best when made with as many fresh herbs as I can get. Love it on a summer salad with corn, zucchini, tomatoes, poblanos.