Putting it together is muscle memory at this point, so I feel like it’s quick and cheating, particularly without use of the egg (and for that version these days, I use just an egg yolk, leave out the mayo, increase the oil to ~1/2 c., and do the whole thing with the immersion blender, in the style of Serious Eats).
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Go-to around here is a fig balsamic vinaigrette. Sometimes a lemon-grette.
No anchovies?
What’s that?
OMG, of course! Must be brain fart week in my house 
I smash up the anchovies together with the garlic & mustard before adding the egg, then the lemon juice, then the oil & parm last.
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A popular acronym in our WFD thread:
The
Proverbial
Shit
Ton
Of
Garlic (or whatever else you’re using a shit-ton of 
)
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This is my go to Caesar salad dressing recipe:
Yup, that’s the one I make, but I don’t use an immersion blender —just a whisk.
Immersion blender makes quick work of it…but it comes out thick like a mayo or aoli.
The recipe just works though.
I agree. The flavors are on point for what I expect from a Caesar dressing.
The only salad dressing I make is a blue cheese/Ranch hybrid.
2 c. sour cream
1/2 c. mayo (scant). I prefer Duke’s
1 packet (or less to taste) Ranch “dip” mix
Couple splashes of Worcestershire
And plenty of Good blue/bleu cheese. Crumbled. We like a lot.
Thick, rich and full of flavor.
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I make a similar one using Mrs. Dash Onion and Herb seasoning where you have the ranch powder. Love blue cheese!
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Yes, blue cheese makes a superb addition to most any dressing. I crumble it over the salad and add my vinaigrette and toss. Sometimes we make what is indecorously called a garbage salad, any or all of: leaves, onion, tomato, carrot, celery, bell pepper, avocado, diced hard boiled egg, crumbled bacon, artichoke bottoms, hearts of palm, salad olives, and, always, blue cheese and vinaigrette.
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I’d like to revive this discussion – any new favorites? Could use some inspiration.
Here are a couple of my recent:
- Cider-Miso Vinaigrette
White miso
Cider vinegar
Cider reduction syrup
Honey mustard
Shallot
Olive oil
Pepper
Served it on kale and carrot slaw with golden raisins, julienned apple, and toasted hazelnuts
- Preserved Lemon and Miso Vinaigrette
Preserved lemon
White miso
Honey
Anchovy paste
Lemon juice
Dijon mustard
Cider vinegar
Garlic
Salt
Served it on mixed greens with sliced oranges and clementines, toasted hazelnuts, and avocado
- Creamy Lemony Slaw Dressing
Zesty and juice of half a lemon
2/3 c yogurt
Squirt (2 tsp) honey mustard
2 tbsp mayo
Pinch sugar
Salt & pepper
Lowry’s seasoned salt
- Smoked Paprika Vinaigrette
1 clove garlic
2 Tbsps olive oil
5 tsps red wine vinegar
2 tsps lemon juice fresh recommended but can sub bottled
3" of anchovy paste
2 tsps fresh thyme or 1 teaspoon dried
½ teaspoon red pepper flakes
½ tsp smoked paprika
salt and pepper
Served on CI’s charred cherry tomato and red pepper salad with mozzarella (I add roasted cauliflower and sometimes capers and Kalamata olives).
- Roasted Red Pepper Vinaigrette (blended)
3/4 cup jarred, roasted, and peeled piquillo or pimento peppers (about 8 ounces), drained
1/4 cup extra-virgin olive oil
2-3 tablespoons sherry vinegar
1 medium garlic clove, peeled and minced (today I used 2 roasted garlic cloves and 1/2 a shallot, minced)
1/2-1 tsp. teaspoon smoked paprika
1/4 c. almonds
salt and pepper to taste
pinch granulated sugar
Based on an old Chowhound recipe for “Spanish couscous.”
- Hot dressing for Chinese greens
2 spring onions cut diagonally into thin segments
1 inch piece of ginger sliced into slivers
2-3 (personal preference) cloves of garlic slices into slivers
pinch of salt
5 tbs veg oil
2 tbs of light soy sauce mixed with 2 tbsp of hot water
Method here.
- Dijon Balsamic Vinaigrette
1/2 cup Red Wine Vinegar
4 teaspoons Dijon Mustard
4 teaspoons Pure Maple Syrup
1/4 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
1/2 cup Extra Virgin Olive Oil
Served on a winter kale salad with butternut squash, pomegranate arils, and goat cheese.
- French Potato & Green Bean Salad Dressing
1 large thyme sprig
3 garlic cloves, smashed to a paste with a little salt
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
⅓ cup extra virgin olive oil
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
Salt and pepper
Pinch of sugar
From NYT.
- Red Cabbage Slaw Dressing
Cider vinegar
juice of one lemon
Seasoned salt
Ground coriander
Aleppo chili
black pepper
salt
Olive oil
Served on red cabbage slaw with dates, roasted salted pecans, Asian pear, parsley, and topped w/ black sesame seeds.
- Mango-Lime Vinaigrette
1/4 cup extra virgin olive oil
2 T lime juice
1/4 cup mango nectar or juice
2 jalapeños, seeded and minced
1/2 cup chopped fresh mint
sea salt and freshly ground black pepper
Served on quinoa and black bean salad (note I sub mango).
- Pomegranate Molasses & Sumac Vinaigrette
2 Tbsp. pomegranate molasses
4 Tbsp. olive oil
Salt and pepper
red wine vinegar
Sumac
Fresh dill
Serve over mixed greens with chopped pistachios, cucumber, orange, and tomato. Adapted from Persiana (she serves on radicchio).
- Fruity Winter Salad/Slaw Dressing
cider vinegar
honey
Lime juice
mustard
Adobo seasoning
pepper and salt
olive oil
chili-lime seasoning (Tajín)
Serve on a slaw of green grapes, red cabbage, underripe green pear, arugula, and toasted pepitas. Adapted from Williams Sonoma.
- Smacked Cucumber Dressing
Chinese black vinegar
Soy sauce
Garlic
Sugar
Sesame oil/chili crisp
Served over smashed cukes.
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For the last few months we have been going among three vinaigrettes:
4:1 olive oil, Banyuls red, and Dijon
3:1 olive oil, Leblanc Champagne, and Dijon
3:2 olive oil and Harry and David pear balsamic with Dijon
The first really lights up with mixed greens, thinly sliced onion, and blue cheese crumbles. The second is terrific with butter lettuce, walnut pieces, and pomegranate seeds. The third is for anything calling for a sweet dressing.
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Don’t you dare. That was from the original recipe list I copied off a blog.
Evidently I love the #6 so much I used it twice 
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All of these sound great but I am going to try that roasted pepper vinaigrette ASAP! Thanks!
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This sounds fab - and I have a salad on the menu for lunch that needs a dressing. I may give it a go!
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Great ideas here; thanks!
Reminding me of this preserved lemon paste
Various uses, including a vinaigrette I used a lot described here; similar thread
More about the paste
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That sounds really good, too. I just love that flavor.
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