I Make Salads for a Living — Here’s My #1 Trick for the Best “House Dressing”

When I go out to restaurants, there are certain menu buzzwords that always catch my eye and pull me in — like charred, or caramelized, or house-made — and I realized there is no one stopping me from describing my food that way at home. So, I present to you: my house-made sizzled mint dressing. You’re gonna love it.

Sizzled mint dressing is perfect because, in addition to being delicious, it sounds fancy even though it’s actually really easy to make. All you have to do is heat the oil you’d usually use for a vinaigrette recipe until shimmering, and then add dried mint. Then just watch it sizzle and add the rest of your dressing ingredients for a refreshing, vibrant, house-made dressing that’s easy to brag about.

Dried mint has a stronger, more concentrated flavor than fresh mint that is less minty and more peppery, earthy, and a little lemony. When you sizzle it in hot oil, you’re coaxing out all that flavor into something so much richer and more complex than just stirring it in. So in addition to sounding fancier, sizzling the mint actually makes it taste fancier and way more delicious.

I also like to add a spoonful or two of sesame seeds to the oil with the mint. Heat releases the oils in the sesame seeds so their flavor is more pronounced, which gives the dressing a rich. nutty flavor. But I think the best part of this whole operation is that it takes less than 5 minutes to make. If low effort and high reward is the name of the game, this vinaigrette is a winner.

1. Sizzle the mint. Heat 1/2 cup extra-virgin olive oil in a small saucepan until it shimmers, then remove from heat and add 1 grated garlic clove, 2 tablespoons sesame seeds, and 2 tablespoons dried mint, stirring gently as it sizzles. Let it cool slightly.
2. Make the dressing. Pour the mint oil into a jar with a lid. Add 1/2 cup vinegar (I usually use white wine vinegar or champagne vinegar for this, but anything you like will work!), a spoonful of Dijon or whole grain mustard, and a spoonful of honey. If you have a shallot hanging around, finely chop that and add it, too. Seal the jar and shake until the dressing looks creamy and cohesive. 
3. Adjust as needed. Season the vinaigrette with kosher salt and freshly ground black pepper to taste. Add more honey, if needed, to taste.

• You can make it creamier, if you want. For a creamier vinaigrette, add a few tablespoons of mayo, yogurt, or even garlicky toum, and shake it in a jar or whisk to combine.
• Add citrus. You can swap out half of the vinegar for freshly squeezed lemon or lime juice.
• Use other herbs. You can sizzle other dried herbs or herb blends in place of dried mint.
• Store it in the jar. Salad dressing can be stored in the same container it was made in and refrigerated for up to 1 week. Shake again before using.