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Make your summer salads stand out with made-from-scratch dressings

Makes 4 to 6 servings The dressing for this salad consists of only garlic, anchovies, lemon, and olive oil, but with such high-impact ingredients, the flavors are bold and satisfying, and a great match for assertive greens such as arugula and radicchio. Parmesan and toasted pine nuts bring richness and texture. With addition of hard- or soft-cooked eggs, the salad can be a light main, but it's also a good complement to pizza, pasta, or a simple roasted chicken. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up Don't make the dressing in a small bowl. Use a large bowl, one that can easily accommodate all of the salad ingredients and leave enough room for tossing. Advertisement 1 small garlic clove, finely grated 2-3 oil-packed anchovy fillets Kosher salt and ground black pepper 3 tablespoons lemon juice ⅓ cup extra virgin olive oil 8-ounce head radicchio, bruised outer leaves removed, quartered, cored, and cut into 1-inch pieces (about 3 cups) 5 ounce container baby arugula 1 medium fennel bulb, trimmed, halved, and thinly sliced 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve ⅓ cup pine nuts, toasted 4 soft- or hard-cooked eggs, peeled and halved lengthwise Advertisement In a large bowl, combine the garlic, anchovies, and ½ teaspoon salt. Using a fork, mash to a paste. Whisk in the lemon juice, oil, and ½ teaspoon black pepper. Add the radicchio, arugula, fennel, Parmesan, and pine nuts; toss well. Taste and season with salt and pepper. Transfer to a serving dish and top with the eggs and additional Parmesan. Eventide Green Salad With Nori Vinaigrette Brian Samuels Eventide Green Salad With Nori Vinaigrette Makes 6 servings This is our adaptation of a salad created by Eventide Oyster Co., in Portland, Maine. Toasted seaweed (also called nori) is pulverized to a coarse powder and added to the dressing, lending the dish deep, umami-rich flavor notes reinforced with soy sauce and mirin. Instead of using full-sized sheets of plain nori (the variety used for sushi), we opt for the convenience of an individual package of the seasoned seaweed snacks that are available in most grocery stores. Quick-pickled veggies give the salad lots of texture and bright flavor, but keep in mind that they need to pickle for at least 2 hours before they're ready to use. To shave the carrot, run a sharp vegetable peeler down the length of the vegetable. Don't use a reactive bowl to make the pickles or the vegetables and liquid may take on an 'off' metallic flavor. It's best to use glass, ceramic, or stainless steel. Also, wait to dress the salad until you're ready to serve so that the greens stay fresh and crisp (if left to stand after dressing, they'll wilt from the pickles' acidity and weight). 4 ounces red radishes, sliced into thin rounds 1 medium carrot, peeled and shaved into long, thin strips ½ small red onion, thinly sliced Advertisement 1½ cups plus 2 tablespoons unseasoned rice vinegar, divided ⅓ cup white sugar ¼ ounce (7-gram) package roasted seaweed snacks, torn into small pieces (about 1 cup packed) 2 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons grape-seed or other neutral oil 10 ounces spring mix or other delicate greens Kosher salt In a medium heatproof bowl, combine the radishes, carrot, and onion; set aside. In a small saucepan set over medium-high heat, combine 1½ cups vinegar, the sugar, and ¾ cup water. Bring to a rapid boil, stirring to dissolve the sugar, then pour over the vegetables. Cool to room temperature, then cover and refrigerate for at least 2 hours or for up to 1 week. In a spice grinder, process the seaweed until finely chopped, gently shaking the grinder, about 30 seconds; check under the blade for clumps and break up any. You should have about 2 tablespoons pulverized seaweed. In a large bowl, whisk together the seaweed, soy sauce, mirin, oil, and the remaining 2 tablespoons vinegar; the dressing will thicken slightly. Drain the pickles in a fine mesh strainer. Add half of the drained pickles to the bowl with the dressing, along with the salad greens. Toss to combine, then taste and season with salt. To serve, transfer to a platter or bowl and top with the remaining drained pickles. Greens With Walnuts, Parmesan, and Pancetta Vinaigrette Makes 6 servings Bitter greens—such as frisée, endive, radicchio, escarole, or arugula—paired with a rich dressing are an ideal counterpoint to a heavy meal. For this salad, use any combination of the greens. Don't allow the dressing to cool down before adding it to the greens. Its consistency is best when warm, and its heat slightly softens the sturdy greens. By the same token, make sure the greens are not cold when dressed so the dressing doesn't congeal on contact. Advertisement To toast the walnuts, spread them evenly on a rimmed baking sheet and bake at 350 degrees until lightly browned and fragrant, 5 to 7 minutes. And, a sharp Y-shaped vegetable peeler is the perfect tool for shaving the Parmesan cheese. 12 ounces (12 cups) mixed bitter greens, torn 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard Kosher salt and ground black pepper 6 ounces thinly sliced pancetta, chopped 1 medium shallot, finely chopped 3 tablespoons extra virgin olive oil 1 cup walnuts, toasted and coarsely chopped 1 ounce Parmesan cheese, shaved (about ½ cup) Place the greens in a large bowl and set aside. In a separate bowl, whisk together the vinegar, mustard, and ¼ teaspoon salt. In a medium skillet set over medium heat, cook the pancetta, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Pour off all but 1 tablespoon pancetta fat from the skillet, then return it to medium heat. Add the shallot and cook, stirring, until light golden brown, about 2 minutes. Add the oil and the vinegar mixture, then remove from the heat and whisk until combined. Let sit for 30 seconds to warm through. Add the warm dressing, walnuts, and 1 teaspoon pepper to the greens and toss well. Taste and season with salt. Divide the salad among plates and top each portion with pancetta and Parmesan. Feta-Herb Vinaigrette Brianna Coleman Vinaigrettes Three Ways: Feta-Herb Vinaigrette Makes 1 cup If these dressings are left to stand, the ingredients eventually will separate. Simply shake again just before using to recombine. Leftovers can be refrigerated in the jars for up to one week; bring to room temperature before using. Advertisement Don't limit the use of these vinaigrettes to leafy greens. They're also great on roasted or steamed vegetables, grain salads, and even grilled, roasted, or pan-seared chicken and seafood. ⅔ cup extra virgin olive oil ⅓ cup lemon juice 1 ounce (¼ cup) crumbled feta cheese 1 tablespoon fresh oregano (minced) 1 medium garlic clove (finely grated) ½ teaspoon kosher salt ¼ teaspoon black pepper In a small jar with a tight-fitting lid, combine the oil, lemon juice, feta cheese, oregano, garlic, kosher salt, and ground black pepper. Seal the jar, then shake vigorously. Taste and season with salt and pepper. Honey, Mustard, and Ginger Vinaigrette Makes 1 cup ⅔ cup extra virgin olive oil ⅓ cup lemon juice 2 teaspoons Dijon mustard 2 teaspoons honey 1 teaspoon finely grated fresh ginger ½ teaspoon kosher salt ¼ teaspoon ground black pepper In a small jar with a tight-fitting lid, combine the oil, lemon juice, mustard, honey, ginger, kosher salt, and ground black pepper. Seal the jar, then shake vigorously. Taste and season with salt and pepper. Orange, Garlic, and Olive Vinaigrette Makes 1 cup ⅔ cup extra virgin olive oil 1 teaspoon grated orange zest ¼ cup orange juice 2 tablespoons lemon juice 2 tablespoons finely chopped pitted green olives 1 medium garlic clove (finely grated) ¼ teaspoon kosher salt ¼ teaspoon ground black pepper In a small jar with a tight-fitting lid, combine the oil, orange zest plus orange juice, lemon juice, green olives, garlic, kosher salt, and ground black pepper. Seal the jar, then shake vigorously. Taste and season with salt and pepper. 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