Parmesan Croutons: Heat 2 smashed garlic cloves in a skillet with 2 tablespoons olive oil until golden, 5 minutes; discard the garlic. Cut 1/4 baguette into cubes; toss with the garlic oil, 1/2 cup grated parmesan and a pinch of salt. Bake at 400 degrees F, stirring until golden, 10 minutes. Let cool.
Dip in: Caesar Dressing (recipe follows)
Caesar Dressing
Puree 1/4 cup grated parmesan, 2 anchovies and 1 chopped garlic clove with 1/2 cup mayonnaise, 1 to 2 tablespoons water, 2 tablespoons fresh lemon juice, 1/4 teaspoon pepper and a pinch of salt.
Puree 1/3 cup each chopped parsley and chives, 1/4 cup chopped tarragon, 1 tablespoon capers, 2 anchovies and 1 minced garlic clove with 1/2 cup each mayonnaise and sour cream, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper.
Nicoise Salad
Cherry tomato, Bibb lettuce, boiled red potato, cooked green beans, hard-boiled egg, oil-packed tuna, nicoise olives
Dip in: Red Wine Vinaigrette (recipe follows)
Red Wine Vinaigrette
Whisk 1/4 cup red wine vinegar with 2 tablespoons each Dijon mustard and minced shallot and 1 tablespoon fresh thyme. Slowly whisk in 3/4 cup olive oil. Season with salt and pepper.
Steakhouse Salad
Iceberg lettuce, thick-cut bacon, cocktail tomato
Dip in: Thousand Island Dressing (recipe follows)
Thousand Island Dressing
Whisk 1/2 cup mayonnaise with 2 tablespoons chili sauce, 3 minced cornichones plus 1/2 teaspoon brine, 1 teaspoon each horseradish and lemon juice and 1/2 teaspoon Wocestershire sauce.
Whisk 1/2 cup buttermilk with 1/4 cup mayonnaise, 1 tablespoon each Dijon mustard and chopped chives, 1 minced small garlic clove, 1 teaspoon grated lemon zest, 1/2 teaspoon kosher salt and a few grinds of pepper.
Waldorf Salad
Butter lettuce, apple, celery, green grape, toasted walnut
Dip in: Creamy Lemon Dressing (recipe follows)
Creamy Lemon Dressing
Whisk 1/2 cup plain low-fat yogurt with 2 tablespoons each mayonnaise and finely chopped parsley, 1 teaspoon honey, the zest of 1/2 lemon and a few grinds of pepper. Season with salt.
Whisk 3 tablespoons lemon juice with 1 minced garlic clove, 2 teaspoons Dijon mustard and 1/2 teaspoon dried oregano. Slowly whisk in 1/3 cup olive oil. Season with salt and pepper.
