This is salad dressing 101. Your essential guide on how to make 6 salad dressings AND the lettuces to pair them with. Go to https://DrinkLMNT.com/BrianLagerstrom for a free LMNT sample pack with any order. ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: 👋🏼Shop my Lagerstrom 8" Chef's Knife: https://brianlagerstrom.com/shop 8oz DRESSING STORAGE BOTTLES: https://amzn.to/3VQ4KKD DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 MICROPLANE: https://amzn.to/3niIhDK PREP BOWLS: https://amzn.to/3jVdv6Y MY FAV STAINLESS BOWL (5qt): https://amzn.to/3pTBCTo WHISK: https://amzn.to/3L7ubCk Visit my Amazon Store for a full list of gear and recommended kitchen items: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Note: Vinaigrettes will stay good in the fridge for about 2 weeks. Creamy dressings closer to 7-10 days. *Mustard Balsamic Vinaigrette* Ingredients: ▪60g (1/4c) balsamic vinegar ▪20g (1T) honey ▪20g (4t) grainy mustard ▪20g (2T) finely minced shallots (rinsed) ▪2 cloves garlic (smashed) ▪10-12 cranks of fresh cracked black pepper ▪210g (1c) extra virgin olive oil Instructions: 1. In a bowl, combine the vinegar, honey, mustard, shallots, garlic, and pepper. Whisk until well combined. 2. Slowly drizzle in olive oil while continuously whisking to create an emulsion. PAIR WITH: Arugula or spring mix *Italian House Dressing* Ingredients: ▪25g (2T) champagne vinegar ▪45g (3T) white distilled vinegar ▪15g (1T) sugar ▪5g (1t) salt ▪25g (5t) grainy mustard ▪1 garlic clove ▪10g (1T) bell pepper ▪A strong pinch each of oregano, basil, chili flake, and black pepper ▪20g (2-3T) red onion ▪250g (1c) neutral oil (e.g., avocado oil) Instructions: 1. In a high-sided container, combine the champagne vinegar, white distilled vinegar, sugar, salt, grainy mustard, garlic clove, bell pepper, oregano, basil, chili flake, black pepper, and red onion. 2. Use an immersion blender to blend the ingredients until the onion, pepper, and mustard are fully broken down. 3. With the immersion blender running, slowly stream in the neutral oil to create an emulsion. PAIR WITH: Little gem or Romaine salad inspo: Chopped little gem, chopped salami, pepperoncinis, cherry tomatoes, fresh mozz, grated parm *Caesar Dressing* Ingredients: ▪1 egg yolk ▪1 garlic clove (slivered) ▪50g (1/4c) lemon juice ▪10g (2t) water ▪45g (1/3 cup) grated parmesan ▪1 (2oz/50g) can of anchovies, drained & rinsed ▪275g (1 1/4c) neutral oil (e.g., avocado oil) Instructions: 1. In a high-sided container, combine egg yolk, garlic, lemon juice, water, parm, & rinsed anchovies. 2. Blend with immersion blender until smooth 3. With the immersion blender running, slowly stream in oil to create an emulsion. PAIR WITH: Little gem, romaine, or raw kale Composed salad inspo: chopped little gem, fried breadcrumbs, grated parm, chicken *Poppy Seed Dressing Ingredients: ▪25g (2T) champagne vinegar ▪55g (1/4c) white distilled vinegar ▪40g (2 1/2T) grainy mustard ▪15g (1T) mayo ▪40g (3T) sugar ▪3g (1/2t) salt ▪1g (1/3t) black pepper ▪235g (1c) neutral oil (e.g., avocado, canola oil) ▪15g (1 1/2T) poppy seeds Instructions: 1. In a high-sided container, combine the vinegars, mustard, mayo, sugar, salt, & pepper. Blend with an immersion blender until smooth 2. With the immersion blender running, slowly stream in the oil to create an emulsion. 3. Once all the oil is incorporated, stir in the poppy seeds PAIR WITH: bitter greens salad inspo: frisee, blue cheese, shaved apples, toasted walnuts, shaved fennel *Asian Peanut Ginger Dressing* Ingredients: ▪20g (3T) ginger (grated) ▪5g (1t) garlic (grated) ▪90g (6T) rice vinegar ▪90g (5T) soy sauce ▪30g (1-2T) sriracha ▪50g (1/4c) sugar ▪45g (3T) sesame oil ▪110g (1/2 cup) creamy unsweetened peanut butter Instructions: 1. In a high-sided container, combine the ginger, garlic, vinegar, soy sauce, sriracha, sugar, sesame oil, & peanut butter. 2. Blend with immersion blender until smooth PAIR WITH: salad inspo: shredded napa, red cabbage, romaine, shaved carrots, chopped peanuts, cilantro, chicken *Ranch Dressing* Ingredients: ▪1 large egg yolk ▪20g (2T) chopped and rinsed shallots ▪1 garlic clove (slivered) ▪15g (1T) lemon juice ▪5g (1t) salt ▪60g (1/4c) buttermilk ▪60g (1/4 cup) sour cream ▪240g (1 cup) neutral oil (e.g., avocado canola oil) Instructions: 1. In a high-sided container, combine the egg yolk, shallots, garlic, lemon juice, salt, buttermilk, and sour cream. Blend with an immersion blender until smooth 2. With the immersion blender running, slowly stream in the oil to create an emulsion. PAIR WITH: Little gem, romaine salad inspo: fried breadcrumbs, pickled red onions, picked herbs CHAPTERS: 0:00 Mustard Balsamic Vinaigrette 2:00 Italian House Dressing 3:31 Caesar 5:07 Poppyseed + staying hydrated 7:43 Asian Peanut Ginger 8:39 Ranch #saladdressing