Salad Dressing

This salad, or some approximation of it, was on [the Rainbow Room's] menu and my mother loved it and made her own version at home regularly. I do, too. Its ingredients list may sound odd, but this is a combination that not only works but becomes addictive. Don't be alarmed at the amount of vinegar: the astringency of the dressing, against the fulsome oiliness of the nuts and, in turn, nutty sweetness of the carrots, is the whole point.

French Dressing for Green Salads, Combination Salads, and Marinades The basic French dressing of France is very simple indeed — oil, wine vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic are optional. Although dressing will keep for a day or two, it is usually best when freshly made.

This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads. This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.

Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.

This recipe is an accompaniment for Korean-Style Tuna Tartare .

In addition to dressing greens, this is especially good drizzled over sliced avocado. Can be prepared in 45 minutes or less.

This recipes was created to accompany Roast Chicken with Mustard Vinaigrette and Potato Salad with Haricots Verts, Roquefort and Walnuts.

Use this versatile sauce as a dip for crudités, a dressing for cold fish or chicken, and as a substitute for mayonnaise. Tofu makes it virtually fat-free.

Active time: 15 min Start to finish: 1 1/4 hr

Can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 15 min

Insalata di Radicchio, Frisée, e Carciofi Including raw artichokes in a salad is an Italian trademark — their flavor is fresher and milder than that of cooked artichokes. Active time: 40 min Start to finish: 1 hr

Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.

The William Archer play The Green Goddess had a run in San Francisco in the 1920s. Star George Arliss, dining at the Palace Hotel, was served a specially created salad with this green-hued dressing.

After making this flavorful dressing in the processor, we give it a whirl in the blender for the smoothest texture. Crisp iceberg lettuce stands up best to this thick dressing. Active time: 10 min Start to finish: 15 min