Dressings on Bruce loves to cook

Caesar dressing

Thu, 18 Jun 2026 00:00:00 +0000

This is an emulsified dressing that’s commonly used in local Greek restaurants. It may not be authentic, but it hits all of the notes of the classic table-side service.

Mechanic

This is a blended emulsion: the egg white and Dijon suspend the olive oil. Drizzle the oil slowly with the blender running so it incorporates rather than pools. The 2 tablespoons of sugar is not a mistake. It’s the family version, rounding out the anchovy and lemon without making the dressing noticeably sweet.

Classic French dressing

Thu, 18 Jun 2026 00:00:00 +0000

French dressing is a classic early restaurant memory for us. The emulsified version is a North American twist, but it works just as well as an oil and vinegar dressing.

Greek dressing research

Mon, 08 Jun 2026 00:00:00 +0000

This is a survey of techniques and sample recipes, not a recipe; it’s what led to [[Greek Islands’ creamy Greek dressing]]. The samples are kept as found, so their ratios don’t all agree.

Greek Islands' creamy Greek dressing

Mon, 08 Jun 2026 00:00:00 +0000

Our version of the house dressing at Greek Islands, the one on every side salad. Shaken, it’s a bright, garlicky vinaigrette. Whisked into an egg yolk, it turns creamy like the restaurant’s.

Simple chunky salad dressing

Mon, 08 Jun 2026 00:00:00 +0000

This is a fridge-magnet recipe that is perfect to mop up old herbs and sour cream. We often have it over a chunky combination of sliced cabbage, broccoli, carrots, and celery.

Simple green goddess dressing

Mon, 08 Jun 2026 00:00:00 +0000

I saw a simpler version of green goddess dressing on a wedge salad in Atlanta. It was bright, garlic-forward, and herbal (but not emulsified). This is my version of it.

Avocado salad dressing

Tue, 24 Mar 2026 00:00:00 +0000

This is a fresh, quick, and tasty salad dressing. I make this a few times a month.

Ingredients

50 g ripe avocado (about half)
50 g fresh lemon or lime juice
50 g extra virgin olive oil
30 ml maple syrup
15 g fresh ginger, grated
2 g (½ teaspoon) garlic powder
2 g salt
Black pepper, to taste
1 g MSG
A big pinch of dried thyme
15 ml chicken stock, drippings, or water (optional)

Method

Blend or whisk all the ingredients until just smooth; don’t overblend. Taste and adjust salt and acid.

Asian slaw dressing

Mon, 01 Apr 2024 00:00:00 +0000

This is my approximation of an Asian slaw dressing, based on pantry ingredients. It’s a great base for a slaw or chunky salad.

Mechanic

A weight-based emulsified dressing at 2:1 oil to acid. The Dijon acts as both flavour and emulsifier; the sesame oil is for aroma, not bulk.