Sometimes a basic vinaigrette just won't do. Sometimes we need a velvety, creamy dressing drizzled on our greens. And yet ranch dressing can sometimes feel a little...how do I say this...a little salad-bar-at-the-steakhouse? Occasionally, yes, I love it. But this dressing, well, this has a little more oo-la-la in its favor. And it's so, so easy.
The key to this dressing is a generous dollop of mayonnaise, which gives it the body and creaminess. But unlike ranch dressing, which usually calls for buttermilk and a host of herbs and spices, I keep this dressing simple: just add a little dijon mustard and a nice, tangy Champagne vinegar.
It's complex and lovely, perfect for dressing a simple plate of greens, like our favorite side salad, or for using as a dip for party platter of veggies.
Two-Minute Creamy Salad Dressing
1 teaspoon Dijon mustard, or other grainy mustard
1 1/2 tablespoons mayonnaise or full fat yogurt
Fresh pepper, to taste
1 tablespoon champagne vinegar
Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined. Add the vinegar and whisk until smooth. Toss with salad greens and serve.
This recipe was originally published April 2010.