Salad Dressing

For Work Lunches, BYO Dressing

December  3, 2013

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: Arm yourself with dressing, and a week's worth of lunches will be one step closer.

Salad Dressing on Food52

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Just as every girl's crazy 'bout a sharp-dressed man, I am crazy 'bout a sharp-dressed salad.

I eat salad almost every day, but I also get bored easily. Hence, variety is important. And so is dressing. A solid dressing will make a pile of lettuce exciting and a raw head of cabbage edible.

You work-salad-eaters have two options: The first is to make a big batch of dressing on Sunday, bring it to the office in a jar, and pour it over your vegetables (and grains!) Monday through Friday. The second is to keep oil, vinegar, salt, and a few other bits and bobs (honey, mustard, lemons, tahini if you're feeling crazy) at the office, then shake up your desired ratio in a jar whenever the urge strikes.

This week, I went with the former. Into my Weck jar went olive oil (5 tablespoons), cider vinegar (2 tablespoons),  tahini (3 tablespoons), a squeeze of honey, and a good pinch of salt.

Shake, then store, then salad. Put on some ZZ Top. Repent for last week's over-stuffing.

See what other Food52 readers are saying.

Marian Bull

Written by: Marian Bull