By
Emma Wartzman,
a senior kitchen and dining writer at the Strategist.
Previously, she was an editor at Bon Appétit and has worked in food media for nine years.
For as long as I’ve been cooking, I’ve been making my own salad dressings. I know people are busy, and I’m not opposed to pantry assists, but I’ve always been adamant that a quick whisk of a few ingredients is far and away better than anything you can buy off the grocery-store shelf and worth the extra couple of minutes and extra couple of dishes it takes to pull together.
