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½ cup olive oil

Whisk together all of the ingredients.

Store leftovers in the refrigerator for up to a week.

variation

To make vegan Caesar Dressing, use an eggless mayonnaise, sometimes called Nayonnaise. Nayonnaise and vegetarian Worcestershire sauce are available in natural foods stores and large supermarkets.

russian dressing

Homemade Russian Dressing can be made in minutes from stuff you probably have on hand, and its flavor is fresher and brighter than bottled.

YIELDS 1 SCANT CUP

TIME: 5 MINUTES

½ cup mayonnaise

¼ cup ketchup

2 teaspoons white or cider vinegar or 1 tablespoon lemon juice

pinch of black pepper

ADD ANY OR ALL:

• 1 tablespoon minced scallions or red onions

• 2 tablespoons minced tomatoes

• ½ teaspoon dried dill (1½ teaspoons fresh)

• 2 teaspoons prepared horseradish

• 1 tablespoon minced pickles or relish (sour, sweet, or dill)

In a small bowl, combine all of the ingredients.

Plain Russian Dressing will keep in the refrigerator for several weeks. If you add scallions, red onions, or fresh tomatoes, it will keep for 3 or 4 days.

Baby Greens with Pecans & Pears

versatile vinaigrette

A basic vinaigrette can be quickly made with only a few key ingredients found in the pantry.

YIELDS 1⅓ CUPS

TIME: 5 TO 10 MINUTES

⅓ cup vinegar or lemon juice

½ teaspoon salt

1 teaspoon Dijon mustard

1 garlic clove, pressed

¼ teaspoon black pepper

1 cup olive oil (extra-virgin is nice)

Either whisk together all of the ingredients or whirl them in a blender for a few seconds.

Vinaigrette will keep in the refrigerator for weeks. When cold, the oil tends to become milky-looking, partially solidified, so remove the dressing from the refrigerator and let it sit at room temperature for 15 to 20 minutes before serving.

variations

HERBED VINAIGRETTE

Add fresh or dried herbs. Whisk in 1 to 2 tablespoons of minced fresh dill, chives, tarragon, thyme, basil, mint, or marjoram, or ½ to 1 teaspoon of dried. For the best flavor, allow dried herbs to steep in the vinaigrette for at least half an hour.

TOASTED PECAN VINAIGRETTE

Add 2 tablespoons of toasted pecans. Purée all of the ingredients in a blender for about 30 seconds, until smooth and thick. (In this vinaigrette, we especially like balsamic vinegar or red or white wine vinegar.)

sour cream lemon dressing

We hope you have a microplane grater, because the quality of the lemon zest makes a big difference.

YIELDS ¾ CUP

TIME: 10 MINUTES

1 tablespoon grated lemon peel

¼ cup lemon juice

¼ cup olive oil

¼ cup sour cream

½ teaspoon salt

In a small bowl, whisk the ingredients until smooth and creamy.

Keeps in the refrigerator for a week or more.

chipotle mayonnaise

YIELDS 1 CUP

TIME: 5 MINUTES

¾ cup mayonnaise

2 tablespoons minced canned chipotles in adobo sauce

2 tablespoons lime or lemon juice

Whisk together the ingredients. Keeps in the refrigerator for at least 2 weeks.

serving ideas

Spread the mayonnaise on a baguette with roasted vegetables, baby greens, and sliced Cheddar. Put a dollop on poached fish or steamed vegetables. Serve as a dip for roasted potatoes. Or use as a dressing for pasta, vegetable, or potato salads.

herbed aioli

Take a few minutes to turn mayonnaise into something special. Aioli is a flavorful topping for steamed vegetables of all types, potatoes, hard-boiled eggs, fish, and shrimp, as well as a dressing for a simple salad, a dip for artichokes—even a sandwich spread.

YIELDS ⅔ CUP

TIME: 5 MINUTES

½ cup mayonnaise

1 or 2 tablespoons olive oil (extra-virgin is nice)

1 garlic clove, pressed

1 tablespoon lemon juice

1 tablespoon minced fresh dill or tarragon (1 teaspoon dried dill)

1 tablespoon minced parsley and/or scallions (optional)

dash of black pepper

Whisk together the ingredients in a small bowl. Keep refrigerated.

variation

SAFFRON AIOLI

Prepare aioli, omitting the herbs. In a cup, crumble a pinch of saffron into