Well put together: four dressings that work for every salad - MW

The secret to a great salad is a great dish. Dressing your lettuce leaves just like they are about to appear on the Met Gala red carpet turns them from a second thought to fulfilling your daily vegetable quota to a supportive underground meal - ready to step enter, perform and outsource if needed. Don cage worry, do not play bad related.

Just like a friend who has the ability to impress and coordinate everyone iCal's Schedule for a weekend, that's how dress brings things together.

All you have to do is master a few simple tape ways and know when to push them out. I have found these four people to have served me well. There, there is no science or witchcraft for them and they mostly use ingredients you may already have at home.

Throw me at everything
Just like your favorite winter trenchcoat, this simple Italian outfit suits everything.

It has a portion of extra virgin olive oil, combined with vinegar and you may already have this in your repertoire. This is really about your Italian vinegar adventure, depending on your vegetable and mood. Balsamic vinegar is great for salads with salty cheese (feta, goat cheese), tomatoes or fruit (think grilled peaches or grilled pears). White wine vinegar and red wine vinegar may be used interchangeably; just a little bit more red. Both work with green salads and crispy veggies including dill, cucumber and radish.

Extra virgin olive oil, generous
Vinegar, generous (your choice of balsamic, red wine vinegar or white wine vinegar)

For this, generously cover salads with equal parts of olive oil and vinegar, then season with salt and pepper. Taste as you go - if you prefer to wear stronger clothes, add a drop of olive oil; For more tangle, add vinegar.

Party dress slightly fancy
This is a riff on your classic french vinaigrette. It is a bit messy and a bit tart.

It works well with bitter leafy vegetables, including rockets, endive and witlof. This is a good thing if you also follow the salad path for dinner and eat tuna, as the sauce is not uncomfortable and works well with fish, green beans, eggs and potatoes.

1 lemon, squeezed
2 tbsp of Diijon mustard
3 tbsp olive oil
Canh tablespoon apple cider vinegar
Salt and pepper to taste

Whisk the ingredients together or shake in a jar. Season with salt and pepper to taste.

Ice cream, leftovers
Often the biggest kitchen wins are when you open the fridge and claim nothing to cook and then magically use your scum along with an impressive dish.

For me, the key ingredients to experience this success involve having tahini and yogurt in the fridge and pouring this sauce on any of the rogue vegetables I've found. Illll uses this mix on salads that incorporate a roasted vegetable element (like eggplant, cauliflower, sprouts or broccoli) or green beans and kale.

Lemonade
2 tbsp of tahini (preferably hull)
Greek yogurt cup
2 tbsp olive oil
Salt and pepper to taste

Mix together and taste to taste. Consistency should not be too thick or thin. Add olive oil if it's too thick, as it will help loosen the ice and make it easier to cover everything in your salad.

The sad-herb reviver dressing
This is one of the greatest kitchen waste hacks - it utilizes those wilted herbs in the bottom of the crisper and turns them into a herby, garlicky green sauce you will want to pour over everything from salads to meat.

This version is a slight riff off one I learned from Alex Elliott-Howery of Sydney cafe Cornersmith, and as a salad dressing fiend I bow down to her every day for bringing this dressing into my life. Again, you can interchange this recipe with whatever soft herbs you have leftover in your fridge, and it pairs well with bean salads, potato salads, and also over eggs and meat.

1 lemon (juice and zest)
1-2 cloves of garlic (based on your taste)
2 cups of soft herbs and stems (whatever you have left over, you can mix and match too - I like dill and parsley)
¼ cup of extra-virgin olive oil
Salt and pepper, to taste

Roughly chop your herbs - stems and all. Add everything to a food processor and blitz. Season to taste. You want the consistency to be slightly running and similar to a chimichurri, so add extra olive oil if need be. Once done, transfer to a container and store in the fridge for up to five days.