Depends on the salad.
(But let’s be honest, it’s usually ranch.)
I’m a simple man, just olive oil, salt and lemon
Orange Garlic
Orange segments and the juices, pressed garlic, olive oil, s&p.
lately i have been mixing avocado, salsa and pure fermented habanero sauce and slapping that on lettuce and arugula it’s so good
Depends on the kind of salad!
If you mean the leafy greens kind of salad, I’m pretty variable in that I don’t have one specific favorite, and prefer to mix things up (bad pun intended).
Honey mustard, usually homemade if I have time and freedom to make it.
Russian and/or Catalina are pretty nice when used sparingly, particularly if there’s egg in the salad.
Vinaigrettes are great when I have access to antacids lol. Love the taste, but the heartburn can be a barrier.
Caesar salads need caesar dressing.
And, in a pinch, some lemon juice, salt, pepper and a bit of olive oil will get the job done.
For other salads, like potato salad, I do blends as well usually. But it’s going to be blends of Duke’s, Hellman’s and miracle whip. None of them are perfect by themselves for every combination of ingredients, so it comes down to tweaking each batch until it’s right. But usually it’ll start with a 2:1 of one of the two mayo brands to miracle whip. Sometimes it’s all three in equal measures to start. Rarely it’ll be the two mayos only, or miracle whip with either small amounts or none of the others.
That last is typically only going to be a specific egg salad that has no pickle relish, so it needs the bump of sweetness and acidity MW brings to the table that gets muddied with mayo added too.
It’s all about creaminess, flavor balance, and the palates of who will be eating.
Balsamic.
I am trashy and stereotypical. It’s unironically ranch for me.
for me as well and often times its X ranch where X can be things like salsa, barbecue, avacado, or just so many things.
just olive oil and a bit of fresh lemon juice. I’m not that salad dressing kind of guy.
Either the most classic, balsamic vinegar and olive oil, or lemon tahina. Either way with a bunch of spices.
Cesar!
Roquefort from the now closed Apollo’s Pizza and Pasta in Olympia, WA. Haven’t had anything that came close since
Make a vinaigrette then crumble in blue cheese and shake it together. That might be my favorite, or at least the best one I’m usually willing to make.
Caesar with anchovies, or a good vinaigrette for a non-caeser salad.
Usually a little bit of olive oil, salt, and balsamic vinegar OR fresh lemon juice.
