Posted by & filed under Recipes.

I know that sounds hyperbolic but take it from someone who thinks salad is anathema in the cold months. And here in Pittsburgh, that would be 3/4 of the year — in this tropical girl’s definition of “cold”.

Hence, while I love vegetables, this ditty from The Simpsons has been my anthem for years.

Until my stepmama-in-law, friend and all around beautiful woman, Tina Shannon, introduced me to this salad dressing. Its one of the best uses of herbs this side of California and Colorado. You know you have that marjoram you bought a while back for that one recipe. And tarragon, wow, we use it almost as stingily as we use saffron, that thing is potent – there’s a thin sprinkle in between “French” and “tastes like earth.” So if you make this your house dressing and have it on hand all season long, those bottles will finally see some rotation in your spice rack.

I like to use this dressing on a crispy romaine salad tossed with mesclun, cucumbers, tomatoes, black olives, thinly sliced radishes, chickpeas, pumpkin or sunflower seeds and a hefty sprinkling of fresh parsley and scallions. Bring this to a picnic and prove Homer wrong. In fact, make Dale Carnegie proud. Win friends! Influence people!

Tina’s Dressing: Creamy Lemon Herb Dressing

Makes 3 cups

2 c. extra virgin olive oil
2 oz. garlic (about 1 head), chopped
2 tsp. tarragon
½ tsp. thyme
½ tsp. marjoram
1/8 tsp. rubbed sage
½ tsp. rosemary
1 ½ T. basil
2 ½ T. oregano
1-2 tsp. salt
1/2 – 1 tsp. pepper
1 c. lemon juice
1 T maple syrup (optional)

Place in blender and blend together OR place in a wide neck bottle and emulsify with your immersible blender.

11 Responses to “The best salad dressing ever.”

  1. Alaina

    So, I am finally out of the dressing you gave me. (I’ve been adding a little oil and lemon juice to make it last…forever) AND sadly, I don’t have tarragon or marjoram. Looks like I will need to go to the spice store tomorrow!

    • angelica

      You didn’t state if you use fresh herbs or dried herbs for “best salad dressing ever”

      • Leah

        Hi Angelica — I used dried herbs — its a great dressing to use up your stock since you have to keep the turnover of those going!

  2. Ben

    After it chills in a mason jar for a day I like to blend it to a thick cream. Ohhhh my with feta just heavenly.

  3. Dawn

    I really want to make this but only have Italian seasoning on hand. Since all the spices you list are in that, I’m wondering if I could just use that. And if so, how much? Thanks! Love your site, attitude, and recipes!


    • Leah

      So sorry for the delayed response Dawn! You can sub other spices — experiment and see what works! The lemon juice and olive oil is a basic base. That being said though — do try it with the spices listed, because its certainly a different flavor! :)

  4. Holly

    Hi Leah,
    Just checking out your recipe for ‘the best salad sressing ever’ and was wondering what the fridge life was on it. Are you able to use it throughout the week if it’s stored in a glass jar? With cooking and preparing for one I don’t want to waste ingredients. Thank you
    Kind Regards

    • Leah

      Hi Holly– I haven’t determined how long it will last but mine has lasted over a week :)


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