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1 tablespoon frozen cranberry juice concentrate, thawed 1 tablespoon red wine vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup olive oil

Pomegranate Vinaigrette

1 tablespoon red wine vinegar

2 teaspoons pomegranate molasses

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon salt

1/3 cup walnut oil

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What’s Mesclun?

From a Provençal word for “mixed,” mesclun is not any one lettuce but a mix. Although European mixes tend to be crisp and bitter, American versions move toward the sweet and soft.

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Croutons

For 4 servings, heat 2 tablespoons oil (walnut, grape seed, olive, canola, etc.) in a large skillet set over medium heat; or melt 2 tablespoons unsalted butter in the skillet. Add 2 minced garlic cloves and/or 2 teaspoons minced fresh rosemary, oregano, parsley, or thyme. Cook until aromatic, about 1 minute; then add 2 cups cubed day-old bread (sourdough, white, whole wheat, rye, etc.). Reduce the heat to low and cook, stirring constantly, until crunchy and lightly browned. Season with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.

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Our Favorite Salad Combinations

Of course, the point is for you to build your own ultimate salad. But here are some of our favorite combos, just to get you started.

Bibb, baby spinach, Croutons, bacon, Buttermilk Dressing Red leaf lettuce, green leaf lettuce, radishes, toasted pecans, Lemon Tahini Vinaigrette

Iceberg, romaine, arugula, celery, sunflower seeds, Honey Mustard Vinaigrette Mâche, baby spinach, mizuna, shallot, tomato, Butter Dressing

Radicchio, Belgian endive, peach, toasted walnuts, Blue Cheese Dressing Iceberg, romaine, Belgian endive, red onion, cucumber, Thousand Island Dressing

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Herb Vinaigrettes

These work on summery green salads, accented with fruits and toasted nuts. They are also good with pasta and vegetable salads.

Basil Vinaigrette

1½ tablespoons white wine or champagne vinegar

1 tablespoon minced basil leaves

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon sugar

1/3 cup olive oil

Lemon Tarragon Vinaigrette

1 small shallot, minced

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon minced tarragon leaves or ½ teaspoon dried tarragon

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/3 cup olive oil

Mint Vinaigrette

1 small shallot, minced

¼ cup chopped mint leaves

2 tablespoons white wine vinegar

¼ teaspoon sugar

¼ teaspoon salt

¼ cup olive oil

Creamy Vinaigrettes

These dressings are good drizzled on iceberg wedges or tossed in fairly assertive salads with endive or radicchio in the mix. The dressings also work exceptionally well with main-course salads, since the creaminess complements any protein in the salad.

Mustard Vinaigrette

1 small shallot, minced

½ tablespoon Dijon mustard

1 tablespoon white wine vinegar

1/3 cup olive oil

Honey Mustard Vinaigrette

1 garlic clove, minced

1 tablespoon white wine vinegar

1½ teaspoons Dijon mustard

1 teaspoon honey

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/3 cup olive or mustard seed oil

Classic French Bistro Vinaigrette

1 garlic clove, crushed

1 large egg yolk, preferably a pasteurized yolk, at room temperature

1½ tablespoons white wine vinegar

½ teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup olive oil

Lemon Tahini Vinaigrette

1 tablespoon lemon juice

½ tablespoon tahini

½ tablespoon white balsamic vinegar

½ tablespoon Dijon mustard

¼ teaspoon salt

¼ cup olive oil

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Neutral Salad Oils

Canola oil, corn oil, safflower oil, sunflower oil, soy bean oil, cottonseed salad oil, grapeseed oil—in truth, these oils have such a faint taste that they are practically interchangeable in salad dressings. Refined peanut oil is also neutral, although some bottlings, particularly Asian ones, can have a pronounced taste. If you want to add a little flavor without pitching over into walnut, sesame, or extra virgin olive oil territory, try almond oil.

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Asian Vinaigrettes