Don's Piquant Salad Dressing

Forget the bottle. This punchy vinaigrette comes together in five minutes and tastes leagues beyond anything from a store shelf.

A double hit of apple cider and basil vinegar gives it bright, herby acidity, while grated Romano cheese and a spoonful of yogurt add just enough body to cling to your greens without weighing them down.

A clove of garlic and a splash of hot sauce bring the “piquant” part of the name, and trust us, your salads will never be boring again.

Chef Tips

• Let the dressing chill for at least an hour so the flavors can bloom and meld together
• If you can’t find basil vinegar, steep fresh basil in white wine vinegar for a few days as a substitute
• Shake or whisk vigorously before each use since the oil and vinegar will naturally separate
• This dressing also works as a marinade for grilled chicken or a dipping sauce for crusty bread