Have you ever noticed how cooking show hosts like to brag how easy it is to make your own salad dressings? Just throw some ingredients into a bowl, whisk and voila – instant success! They’re all liars. It’s definitely never been that simple for me. I can never seem to find the right ratios and end up with something resembling the carnage from an oil spill. Perhaps like some of you, I find it’s just easier to succumb to Paul Newman’s handsome grin on a store-bought bottle. And perhaps, like me, you want to master the secrets of making restaurant-quality dressings at home. Lucky for us both, I enlisted the help of a real salad professional, Britni deLeon, to teach us how to do it.

When it comes to salads, Britni deLeon is a wizard. She and her partner, Kasia Bednarz, are the founders of FARE, a woman-owned fast casual restaurant and catering company that specializes in foods built with simple, clean ingredients. In 2013, the duo partnered together and began their FARE journey - first serving their hearty, wholesome foods at Chicago festivals and catering jobs. Funding and support came in slowly but surely and FARE debuted its first location in Chicago’s Wells St. Food Hall. Most recently, FARE opened a second location at the Time Out Market in Chicago and a stand-alone third location is currently in the works. I couldn’t help but notice the parallels between Britni and Kasia’s story and Sweetgreen, another salad chain started by three young men and now valued at over $1 billion dollars. I remain hopeful that a healthy food company founded by women can eventually garner that same level of interest and venture capital funding.

On an early morning last month, I headed over to the Time Out Market to meet Britni for my salad dressing tutorial. The first thing you’ll notice about Britni is her vivacious energy and spirit. The second is her flawless and glowing skin, the kind that radiates health and vitality and prompts you to have whatever it is she’s having. I had asked Britni to show me how to make three fail-proof dressings to cover a wide variety of uses: a do-it-all vinaigrette, something on the sweeter side and a creamy dressing to satisfy my ranch cravings. She walked me through each one and offered tips and suggestions on customizing them for different uses. I now feel much more comfortable with my dressing making prowess and I know you will too.

The Do-It-All Dressing

• 1/4 cup lemon juice (fresh is best)

• 3/4 cup good quality olive oil

• 1/4 teaspoon kosher salt

• Fresh ground black pepper to taste

Directions: place all the ingredients in a mason jar, seal with the lead and shake vigorously until emulsified. Will keep refrigerated for 7 days.

Consider this all-purpose dressing as your blank canvas that can be customized with different vinegars, herbs, spices and other add-ins (see suggestions below)

• Get creative and usethe ethos of if it grows together, it goes together.

• Dried herbs are better than fresh herbs since they last longer and don’t brown as easily.

• A pinch of sugar or honey can balance dressings that are too tart for your liking.

• Britni’s top tip is to use a mason jar fitted with an I-Lid. The airtight seal prevents leaks when shaking the jar or storing it in your refrigerator.

• And finally, dressings aren’t just for salads. Drizzle them over roasted vegetables and hearty grains or use them as marinades for meat and fish for an extra dose of flavor.

Variations: take the base recipe above and add or substitute ingredients as suggested.

FRENCH VINAIGRETTE

• 1 small shallot minced

• red wine or champagne vinegar in place of the lemon juice

• 2 teaspoons Dijon mustard

• 1 teaspoon dried Provencale herbs.

ITALIAN VINAIGRETTE

• red wine vinegar in place of the lemon juice

• 1/2 teaspoon crushed garlic

• 1 teaspoon dried oregano

• 1 teaspoon crushed fennel seeds

• 1/2 teaspoon crushed red pepper flakes

GREEK VINAIGRETTE

• red wine vinegar in addition to the juice of one lemon

• 1 teaspoon crushed garlic

• 1 teaspoon dried oregano

CHILI LIME VINAIGRETTE

• lime juice in place of the lemon

• 1 tablespoon honey or maple syrup

• 2 small cloves garlic crushed

• 1/2 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cayenne (is you like spicy)

Pomegranate Molasses Vinaigrette

Next up, Britni showed me how to make a pomegranate molasses vinaigrette. It’s good to have a sweeter dressing in your arsenal for for salads with dried or fresh fruit, roasted squash and grains. You can also use it as a marinade for grilled chicken thighs.

• 1 cup good quality olive oil

• 1/4 cup pomegranate molasses

• 1/4 cup maple syrup

• 1 tablespoon red wine vinegar

• 1 teaspoon kosher salt

• 1 teaspoon smoked paprika

• 1 garlic clove crushed or grated

Place all of the ingredients (except the olive oil) into a medium-sized mixing bowl. Whisk to combine then slowly drizzle in olive oil until emulsified. Store in the refrigerator for up to 10 days.

Creamy Tahini Dressing

This is a delicious (vegan) alternative to Caesar or Ranch-style dressings but also very tasty drizzled over tacos, roasted veggies or use it in place of mayo for sandwich wraps. It’s also very customizable: blend in a handful of fresh herbs, toasted cumin, turmeric or jalapenos.

• 1/2 cup tahini

• 3/4 cup water

• 2 tablespoons lemon juice

• 2 small cloves roasted garlic

Combine all the ingredients in a blender. Blend on high for 30 seconds. Store in the refrigerator for up to 10 days.

Britni’s Top Tips To Elevate Your Salad Game

• Mix up your greens: Romaine, spring mix or spinach can be your base but consider adding frisee, endive, radicchio or shredded kale for additional layers of depth and flavor. Britni uses at least three different types of greens in all of her salads.

• Use Fresh Herbs: If you want restaurant-style salads, toss in some fresh herbs. Britni uses a lot of fresh herbs like parsley, basil, cilantro and dill to infuse her salads with a fresh and flavorful punch.

• Grapes, Beans and Grains: grains such as barley, Israeli couscous, wild rice, bulgur, farro, wheat berries and quinoa add a hearty texture to your salads and make for a more substantial meal. Dried cherries and raisins and fresh fruit such as sliced stone fruit, apples and grapes can add a sweet contrast to more savory flavors. Beans are another good option for extra protein. I’m a fan of garbanzo and black beans.

• Roast Your Veggies: roasting caramelizes vegetables for extra flavor and also makes them easier to digest. Roasted winter squash, zucchini, carrots, onions and tomatoes are all good add-ins.

• Go Nuts: A handful of your favorite nuts and seeds can add a nice crunchy texture and an additional layer of flavor. If you’re not into nuts, consider try noodles or croutons.