Caesar Salad Dressing

2 tbsp olive oil
2 tbsp red wine vinegar
3 cloves garlic minced
1 egg yolk
3 anchovie fillets
1 cup parmesan cheese
2 tbsp worcestershire sauce
2 tsp fresh lemon juice
1 tsp dry mustard
Salt
Pepper

Mix all ingredients together. Serve with leaf lettuce and top with croutons.

Herb Dressing

cup olive oil
1 tsp sugar
cup onion
1 tsp salt
1 tbsp grated parmesan cheese
tsp dry mustard
cup white vinegar
tsp pepper
3 tbsp mayonnaise
tsp basil
1 tbsp lemon juice
tsp oregano
tsp Worcestershire sauce

Mix well in blender. Add to fresh salad.

Lemon Basil Vinaigrette

1 cup lemon basil
1/3 cup red wine vinegar
1/3 cup basil vinegar
1 tbsp coarse ground mustard
1 tbsp honey
1 tsp lemon juice (just to keep the leaves from turning brown)
1 tsp crushed red peppers
2 cloves garlic
extra virgin olive oil
sea salt to taste

Put all ingredients except for the olive oil into a blender and liquefy. Once everything has been blended thoroughly, begin adding the EVOO until you get the dressing to a consistency you like. I don't usually measure this because sometimes I like a thicker dressing, other times I like a thin dressing, it all depends on what my mood is or what time of salad you are making. A pasta salad you would probably want a thicker dressing so it would stick to the pasta, verses a greens salad where you would want it a bit thinner.

Creamy Lavender Vinaigrette

3/4 cup sour cream
1/3 cup rice wine vinegar
1/3 cup hone
1/3 cup olive oil
1 tsp lemon juice
1 tsp herbs de provence
1 1/2 tsp lavender (I used the leaves and the flowers this time and ground them to a fine powder)

Combine all ingredients in a bowl and mix with a wisk until combined well. Keep in an air tight container.