The Salad Dressing to Eat All Week (and Not Just on Lettuce)

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Is a salad dressing just a sauce? Are all sauces also dressings? These are questions I asked myself one 11 P.M. last week in an unconditioned, very hot apartment as I put April Bloomfield’s genius lemon-caper dressing into a hot pan with asparagus—the start of the “sauce” that would eventually coat pasta and my week’s worth of meatlessballs.

We can discuss deeper questions about dressings and sauces—but only after meals for the week are sorted out. Arm yourself with a few batches of April’s dressing/“sauce,” and your week of meals just got a lot better.

In addition to the ingredients for the dressing, pick up the following:

• Salmon
• Pasta
• Grain of choice
• Sandwich bread
• Lettuces
• Greek yogurt or labneh
• Chicken breasts (or tofu)
• Whatever vegetables look good, especially asparagus
• Fresh herbs: parsley, basil, chives
• Canned tuna
• Some eggs

Make the dressing on Sunday. Then through the week, put it to good use:

• Spoon it over some simply grilled salmon.
• Marinate some chicken breasts (or tofu) in the dressing, then throw them on the grill.
• Pack a grain salad for the week: The grains will soak up the heady flavors of the dressing. Add in whatever vegetables or protein (canned tuna, hard-boiled eggs) you have around.
• Fold it into an egg salad or a tuna salad.

• Make egg or tuna salad sandwiches, or use the dressing as a sandwich schmear for a chicken or salmon or hearty greens sandwich.
• Mix it with yogurt or labneh for dipping falafel or chicken or salmon.
• Spoon it over a salad of asparagus, torn bread, and hard boiled eggs.
• Make a big leafy salad, of course.
• And, yes, use it as a pasta sauce.
• Use the last of it to begin a sauce for next week: pesto!

Tell us: How do you use up the last of your salad dressing?