Simple Vinaigrette

via Serious Eats

Great tutorial on making vinaigrette available on this same website.

Ingredients

• 1 small shallot, minced (about 2 tablespoons)
• 1 small clove garlic, minced (about 1/2 teaspoon)
• 2 teaspoons Dijon mustard
• 3 tablespoons white wine vinegar
• 1 tablespoon water
• 3/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Procedures

1. 1
   Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

Ceasar Salad Dressing

via Smitten Kitchen

I didn't do fancy things to my chicken like she did, but this was a win!


Caesar Salad Dressing

2 tablespoons mayonnaise – or – 1 egg (I went the mayo route--no raw eggs for pregnant me.)
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste
1 oil-packed anchovy fillet, finely chopped (optional) (And boy, we took the leave it out option.  My Dad likes to tell a story about me and a Ceasar Salad and big old anchovy...)
1/4 cup extra-virgin olive oil
Whisk all except last together. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. (Mnote: Adjust seasonings to taste--especially so the mayo flavor doesn't come through too much.)

(Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)