Sherry Vinaigrette

© Katherine Stetson

My favorite salad dressing – bar none!

Makes 1 ¼ cups:

  • 1 cup olive oil
  • ¼ cup sherry vinegar (preferably Spanish)
  • ¾ teaspoon sea salt
  • ½ teaspoon finely ground pepper

In a small, lidded jar, combine vinegar and salt and stir until salt is dissolved.  Add olive oil and pepper.  Shake well.  Use immediately or store in the refrigerator.

Lemon Zest Vinaigrette

© Katherine Stetson

Makes 1 ¼ cup.

  • 1 cup olive oil
  • 2 tablespoons cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped shallot
  • 1 teaspoon dry mustard
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1 garlic clove, finely chopped
  • zest of one lemon

In a lidded jar, combine vinegar and salt and stir to dissolve.  Add remaining ingredients and shake well.  Store in the refrigerator.

Tarragon Buttermilk Caesar Dressing

© Katherine Stetson

A creamy twist on the classic Caesar dressing and also does well as a spread for sandwiches and burgers.

  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, finely minced
  • 2 anchovy fillets

In a food processor fitted with a steel blade, combine all ingredients and process until smooth.  Refrigerate until needed.

Greek Vinaigrette

© Katherine Stetson

Essential for a Big Greek salad!

Makes 1 ¼ cup.

  • 1 cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon lemon zest
  • 1 garlic clove, finely chopped

In a lidded jar, combine lemon juice, vinegar and sea salt and stir to dissolve.  Stir in oregano, ground pepper, lemon zest and garlic.  Add olive oil and shake well.  Store in the refrigerator.

House Vinaigrette

© Katherine Stetson

A classic vinaigrette that takes only minutes to prepare.

Makes 1 ¼ cup.

  • 1 cup olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 garlic clove, finely chopped

In a lidded jar, combine vinegar and salt and stir to dissolve.  Stir in Dijon, pepper and garlic.  Add olive oil and shake well.  Store in the refrigerator.

Copyright © Katherine Stetson, all rights reserved.