Current Go-To Salad Dressings

My taste for salad dressings and vinaigrettes seems to go in waves. When I like something, I really like it. For example, the pecorino dressing below - that I made three times in one week. It is from the Canal House Cook Something cookbook. It's super easy and very tasty. A really nice alternative to caesar salad dressing. You can use it on romaine or any other sturdy lettuce. I think it might also be nice with broccoli. I also like to have a solid vinaigrette recipe that I can vary as I wish. The one here is from Dorie Greenspan's Everyday Dorie: The Way I Cook. I love it just the way it is. You could add freshly chopped herbs, dried tarragon or oregano, chives or shallots, or whatever else you'd like. It is a staple to dress the salad made from whatever leaves, seeds, and protein I throw together.

Everyday Vinaigrette

Shake together in a small jar:

3 tbsp EVOO
1 tbsp white wine vinegar
1 tsp white balsamic vinegar
1 tsp dijon
salt and pepper to taste

Pecorino Dressing

Whisk together:

2 oz good pecorino romano, grated finely
1 garlic clove, grated finely
1/3 c boiling water

Then whisk in:

3 oil packed anchovies, finely chopped
1/4 c EVOO
lots of freshly ground black pepper

Add salt to taste