DRESSINGS & VINAIGRETTES
Balsamic vinegar adds a little sweetness to this vinaigrette.
This creamy dressing is quick and easy, and it keeps in the refrigerator up to 1 week. We make it with pasteurized eggs at the Market, but if you can’t find pasteurized eggs where you live, you can substitute mayonnaise. Caesar dressing is not only delicious on Caesar salads; it’s terrific as a sandwich spread, or to sauce grilled or poached chicken breasts or boiled or roasted new potatoes, or as a dip for crudite.
Buttermilk Green Goddess Dressing
A classic of the West Coast, this dressing was created in the 1920s by San Francisco’s Palace Hotel in honor of a play by the same name. With buttermilk standing in for sour cream, my “Southern” version is light, tangy, and chock-full of green herbs. It’s the quintessential spring and summer dressing, and because it’s all about using the freshest herbs—whether dill, chervil, sorrel, or cilantro—I almost never make it the same way twice. Use it alongside my Crispy Chicken Cutlets with a Heap of Spring Salad.
Sweet and tangy this is the perfect for grilled asparagus, roasted brussel sprouts and broccoli rabe. This vinaigrette can be made several days in advance and refrigerated until ready to use.
Creamy and tart this vinaigrette works well with roasted potato salad or grilled chicken salad. Also great as a sauce on grilled chicken or steak.
Sweet and spicy, loaded with fresh ginger this makes a great salad dressing or simple sauce for grilled fish and vegetables.
Holiday Cornbread Dressing
This moist and flavorful cornbread dressing—or what you non-Southerners may call stuffing—appeared in Martha Stewart Living, and it remains one of our most requested recipes at the Market. The mix of pillowy egg bread and crusty, grainy cornbread is a real winner. Try stirring in leeks and wild mushrooms in spring or oysters and hot Italian sausage in winter.
The classic combination of lemon and fresh dill is great on steamed shrimp, marinated vegetables or simple mixed greens.