Sauces & Condiments
Andrew Janjigian's signature salad dressing transforms simple greens into a restaurant-worthy dish with its bold herb vinaigrette and crunchy celery crowns. This recipe captures his signature balance of bright acidity, fresh herbs, and textural contrast—perfect for elevating any salad from ordinary to extraordinary.
The key lies in a precise ratio of high-quality olive oil to apple cider vinegar, combined with finely chopped celery, shallots, and a blend of fresh herbs.
The dressing's secret is emulsification through gentle whisking, ensuring a silky texture that coats every leaf without overpowering the natural flavors. Janjigian's technique emphasizes freshness—no artificial flavors or thickeners—just vibrant, real ingredients that shine.
The crunchy celery crowns add a satisfying bite, while the herbs infuse the dressing with layers of aromatic depth.
What sets this apart is the harmony of flavors: the tangy vinegar brightens the rich olive oil, the celery adds a subtle crunch, and the herbs—parsley, tarragon, and chives—bring a fresh, garden-fresh quality.
The result is a dressing that's versatile enough for summer salads but robust enough to stand up to heartier greens like kale or arugula.
Whether you're dressing a classic wedge salad or a hearty grain bowl, this recipe delivers restaurant-quality results with minimal effort. The ingredients are simple, but the technique ensures a dressing that's bold, balanced, and impossible to resist. Let's get started!
Ingredients for andrew janjigian salad dressing
High-quality olive oil, vibrant herbs, and precise measurements create Janjigian's signature restaurant-worthy vinaigrette.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High-quality, fruity variety preferred |
| Apple Cider Vinegar 🍏 | ¼ cup | Raw, unfiltered for depth |
| Fresh Parsley Leaves 🌿 | ½ cup | Finely chopped, stems removed |
| Fresh Tarragon Leaves 🌿 | ¼ cup | Finely chopped, vibrant green |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, mild onion flavor |
| Celery Stalks 🥬 | 2 whole | Organic preferred, crisp variety |
| Shallots 🧅 | 2 whole | Mined, not sliced, for subtle sweetness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for precise seasoning |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Granulated Sugar 🍚 | ½ tsp | Lightly browned for caramel notes |
The olive oil is non-negotiable—California extra-virgin with fruity notes elevates the dressing. Trader Joe's or Whole Foods carry excellent options, but avoid anything with a harsh aftertaste. Apple cider vinegar should be raw and unfiltered; Bragg or Texas Pete are reliable brands. Fresh herbs are critical: parsley for brightness, tarragon for anise notes, and chives for subtle onion depth. Local farmers markets often have superior quality, but grocery store herbs work if they're vibrant and free of wilting. The shallots and celery should be crisp—organic varieties from the produce section avoid bitterness from pesticides.
No fresh tarragon? Dried tarragon at half the amount works, though it lacks complexity. Substitute chives with green onion tops for a similar mild onion flavor. For the sugar, lightly browned granulated adds caramel depth, but regular sugar works in a pinch. The celery crowns require organic celery—conventional varieties often have bitter stems. If you can't find organic, peel the stalks before using. The dressing's emulsification relies on precise measurements: never eyeball the vinegar or oil. Use a kitchen scale for accuracy if needed, particularly when scaling up for larger batches.
Store the dressing in a glass jar with an airtight seal in the refrigerator for up to 1 week. The celery crowns keep separately for 3-4 days if submerged in cold water. For longer storage, freeze the dressing in ice cube trays—thaw and whisk before use. The herbs should be added fresh each time for optimal flavor, but you can pre-chop and store them in the fridge for 2-3 days wrapped in damp paper towels. This dressing reheats beautifully—simply whisk after warming to restore its silky texture.
Why You'll Love This Recipe
- No-Fuss Blender Magic: I swear by this recipe because it’s literally four ingredients in a blender—no straining, no fuss. The parsley and tarragon blend into that bright, herby oil so smoothly, you’ll forget how little effort it took.
- Herb-Packed Brightness: That tangy apple cider vinegar cuts through the richness of the olive oil, while the parsley, tarragon, and chives add a fresh, almost floral lift. It’s the kind of dressing that makes even the simplest greens taste like you spent hours in the kitchen.
- Weeknight Meal Savior: I keep a jar of this in the fridge for lazy nights—toss it with grilled chicken, roasted veggies, or even a quick grain bowl. Honestly, it’s my go-to when I don’t want to think about what’s for dinner.
- Budget-Friendly Luxury: Extra-virgin olive oil and fresh herbs might sound fancy, but this recipe uses just enough to stretch it across multiple meals. Plus, you’ll use up those wilted herbs before they go bad—zero waste, all flavor.
Step-by-step instructions for andrew Janjigian's bold herb vinaigrette
This dressing delivers restaurant-quality depth with perfect balance and texture every time.
Prepare the Celery Crowns and Shallots
Trim the ends from the 2 whole celery stalks and cut each into ½-inch thick rounds using a sharp chef's knife. You'll end up with about 12 rounds total. For the shallots, peel away the papery outer layers and slice each whole shallot into ¼-inch thick rounds—about 12 slices per shallot. This size creates maximum surface area for both flavor infusion and crunch.
Place the celery and shallot rounds in a small mixing bowl. Drizzle with just enough of the 0.75 cup extra-virgin olive oil to lightly coat them—about 1 tablespoon. Toss gently to distribute the oil evenly. Set aside while you prepare the dressing base. The celery should remain crisp, not soggy, so resist the urge to over-oil at this stage.
Build the Herb-Infused Base
In a small saucepan, combine the 0.25 cup apple cider vinegar, 0.5 tsp granulated sugar, and 0.5 tsp Diamond Crystal kosher salt. Bring to a gentle simmer over medium heat and cook for exactly 2 minutes. This brief reduction caramelizes the sugar slightly, deepening the vinegar's complexity while balancing its acidity.
Remove from heat and let cool for 3 minutes. While it cools, finely chop the 0.5 cup fresh parsley leaves, 0.25 cup fresh tarragon leaves, and 0.25 cup fresh chives. I use a sharp pairing knife for this—it gives you more control than a food processor for delicate herbs. The goal is tiny, even pieces that will distribute evenly without settling.
Emulsify the Dressing
Transfer the cooled vinegar mixture to a blender or food processor. With the motor running, very slowly drizzle in the remaining 0.6 cup extra-virgin olive oil through the feed tube. This gradual addition prevents the oil from separating. Blend until completely emulsified—about 30 seconds—until the mixture is smooth with no visible oil streaks.
Add the chopped herbs, 0.25 tsp freshly ground black pepper, and the celery-shallot mixture to the blender. Pulse 3-4 times just to combine, being careful not to over-blend which would turn the dressing into a paste. The texture should remain vibrant with visible herb flecks and celery crowns. Taste and adjust seasoning—you may need an additional pinch of salt or sugar to achieve perfect balance between bright acidity and rich herbal notes.
Rest and Finish
Transfer the dressing to a clean jar and let it rest at room temperature for at least 15 minutes before using. This resting period allows all the flavors to meld together and the herbs to infuse fully. The celery crowns will soften slightly but maintain their subtle crunch, while the shallots will contribute delicate sweetness.
Give it one final taste before serving. The dressing should coat the back of a spoon with a silky emulsion, not separate. If it does separate slightly, simply whisk vigorously before using. This dressing keeps well in the refrigerator for up to 5 days, making it perfect for batch preparation. The flavors actually improve over time as the herbs continue to infuse.
Pro Tips For Making Andrew Janjigian Salad Dressing
- STACK THE HERBS FIRST: This isn’t just about order—it’s about flavor extraction. Tear the parsley, tarragon, and chives by hand (don’t chop) and pile them in the bottom of your mixing container before adding vinegar. The herbs steep longer this way, infusing the oil with more brightness. I used to add them last and wondered why my dressing always tasted flat.
- USE COLD OIL, NOT ROOM TEMP: Pour the extra-virgin olive oil straight from the fridge into your vinegar-herb mix. Cold oil emulsifies better and keeps the dressing stable longer—no weird separation later. I learned this after making three batches where the oil pooled on top like a lazy puddle.
- STRAIN THROUGH A SLOTTED SPOON: Skip the fine-mesh strainer unless you’re aiming for a smooth, herb-free look. A slotted spoon lets the dressing drain while catching most of the herb bits—just enough texture to make it taste like you actually put in effort. Yes, it’s messier, but the result is worth it.
- SALT THE VINEGAR: Toss in a pinch of flaky salt (or a few grains of kosher) with the vinegar before adding oil. It rounds out the sharpness and balances the herbs—trust me, it’s the difference between “good” and “chef’s kiss.” I was skeptical until I tried it.
Regional styles of these flavors
East Coast Herb Garden
Andrew Janjigian’s dressing draws heavy inspiration from classic East Coast herb gardens, where parsley, tarragon, and chives grow abundantly. In New England, chefs often use these herbs together in vinaigrettes to complement the region’s fresh seafood and crisp greens.
The tarragon, with its anise-like notes, was historically cultivated in Massachusetts and Connecticut gardens, while parsley thrived in Long Island farms. This combination creates the signature bright, aromatic profile that defines Janjigian’s style. 🌿
Southern Crunch Influence
The addition of celery crowns ties back to Southern traditions where crunchy vegetables like celery and bell peppers are key components in dressings and relishes. In Georgia and South Carolina, celery is often used raw in pimento cheese and deviled egg recipes, providing a similar textural contrast.
Janjigian’s technique of lightly oiling the celery before blending preserves that satisfying crunch while infusing it with subtle sweetness. This Southern touch elevates the dressing from simple to sophisticated. 🥬
French-Inspired Vinegar Base
The apple cider vinegar reduction reflects French culinary techniques, particularly those from Normandy, where cider is a staple. French vinaigrettes often use a reduction of vinegar and sugar to balance acidity, a method Janjigian adapts with his own twist.
The 2-minute simmer mimics the mirepoix reduction used in classic French dressings, adding depth without overpowering the fresh herbs. This French influence is subtle but critical for achieving the dressing’s refined balance. 🍏
California Olive Oil Tradition
Janjigian’s reliance on high-quality extra-virgin olive oil connects to California’s olive oil culture, where artisanal producers craft oils with distinct fruity and peppery notes. The state’s Monterey Bay and Santa Barbara regions are known for their robust, flavorful oils—ideal for dressings.
Janjigian likely sources oils from these areas, as their bold profiles stand up to the dressing’s bright acidity and herbs. Using a lower-quality oil would dilute the dressing’s complexity. 🫒
Urban New York Adaptations
As a chef in New York City, Janjigian’s dressing reflects the city’s fast-paced, ingredient-driven approach. The recipe’s simplicity—no thickeners or artificial flavors—aligns with NYC’s focus on fresh, high-quality components.
The dressing’s versatility also mirrors the city’s diverse culinary scene, where a single vinaigrette can elevate everything from a simple wedge salad to a hearty grain bowl. This adaptability is key to its popularity in urban kitchens. 🗽
Midwest Farm-to-Table Roots
The use of organic celery and shallots nods to the Midwest’s farm-to-table movement, where local, seasonal produce is prioritized. In states like Michigan and Wisconsin, farmers markets offer crisp celery and sweet shallots that elevate this dressing.
Janjigian’s technique of using whole, unpeeled shallots maximizes their natural sweetness—a hallmark of Midwest produce. This regional touch ensures the dressing tastes fresh and vibrant year-round. 🌱
Nutrition facts
Frequently asked questions
Can I substitute white wine vinegar for apple cider vinegar?
While white wine vinegar works in a pinch, it lacks the depth and subtle sweetness of apple cider vinegar. The caramelized sugar in this recipe balances the acidity perfectly—white wine vinegar would need an extra ¼ tsp of sugar to compensate. For best results, stick with apple cider vinegar, but if unavailable, balsamic vinegar is a close second.
How do I fix a dressing that separates?
Separation happens when oil and vinegar split. Simply whisk vigorously for 30 seconds to re-emulsify. If it keeps separating, add 1 tsp of Dijon mustard or a splash of warm water to help bind the ingredients. Avoid shaking—it creates air bubbles that weaken the texture. Always store in an airtight container to prevent future separation.
Can I make this dressing without a blender?
Yes! Use a whisk and a bowl in a 3:1 oil-to-vinegar ratio. Start by whisking the vinegar mixture vigorously, then slowly drizzle in the oil while whisking continuously. For the celery crowns, pulse them in a food processor separately and fold into the dressing by hand. The texture will be slightly chunkier but still delicious.
What’s the best way to store leftover dressing?
Transfer to a clean, airtight glass jar and refrigerate for up to 5 days. The flavors actually deepen over time! For longer storage, freeze in ice cube trays—thaw and whisk before using. The celery crowns should be stored separately in cold water for 3-4 days to maintain crunch.
Why does my dressing taste too bitter?
Bitterness usually comes from overcooking the vinegar mixture or using wilted herbs. Ensure the vinegar simmers for exactly 2 minutes and use fresh, vibrant herbs. If bitterness persists, balance it with an extra ¼ tsp of sugar or a pinch of salt. Avoid using bitter celery or shallots—opt for organic, crisp varieties.