Look no further for the perfect salad topper. SAVEUR magazine shows you how to create the 5 best American salad dressings. Recipes include thousand Island, ranch, green goddess, balsamic vinaigrette, and French dressings.
Thousand Island Dressing
This rich, thick dressing (a combination of mayonnaise, chili sauce, and chopped pickle, onion, pimientos, and hard-cooked egg), as well as its close relatives russian and blue cheese, is the obligatory partner for a cold, crisp wedge of iceberg lettuce. Get the recipe for Thousand Island Dressing » André Baranowski Ranch Dressing
Ranch is an easy, flavorful dressing to pack as a dip for raw vegetables. Get the recipe for Ranch Dressing » André Baranowski Green Goddess Dressing
A mixture of mayonnaise, sour cream, chopped herbs, lemon juice, tarragon vinegar, and anchovies, this elegant sauce was invented in the 1920s at San Francisco’s Palace Hotel. The anchovies give the dressing a back note of earthy saltiness, making this delicious combination even more so. Get the recipe for Green Goddess Dressing » James Baigrie Balsamic Vinaigrette
This dressing holds pride of place in the ever growing pantheon of vinaigrettes-a somewhat remarkable fact considering that balsamic vinegar was nearly impossible to find in the United States before the 1980s. The complex, sweet flavor of that vinegar adds depth to salads but not overbearing heaviness, especially when it is combined with a good extra-virgin olive oil. Get the recipe for Balsamic Vinaigrette » André Baranowski American French
Anyone who’s remotely familiar with French food knows that the spare vinaigrette one gets on salads in that country looks and tastes nothing like this colorful stateside invention, usually a tangy-sweet combination of egg yolk, ketchup, sugar, salt, paprika, white pepper, dry mustard, vinegar, and olive oil. Get the recipe for American French » André Baranowski