A good dressing can turn plain salad leaves into a dish to remember. Shop-bought dressings are convenient, but homemade ones take two minutes to make, and you can adjust the flavour exactly to your taste.
The golden rule: 3 to 1
The basis of every classic dressing is a ratio of three parts oil to one part vinegar. For example, add 1 tablespoon of vinegar to 3 tablespoons of olive oil. If you like it tangier, feel free to go down to 2 to 1.
Add mustard
A teaspoon of mustard helps the oil and vinegar blend into a smooth, creamy dressing that doesn’t separate right away. It also adds a gentle kick.
[In-text photo: dressing ingredients on a chopping board]
Round off the flavour
A pinch of salt and pepper is a must, and a little honey or sugar will soften the acidity. For extra freshness, add finely chopped garlic, chives or parsley.
Which vinegar for which salad?
Wine vinegar is perfect with green salads, tomatoes and Mediterranean salads. Apple cider vinegar is milder and fruitier, so it goes well with salads that include fruit, cabbage or carrots. Spirit vinegar has a neutral taste and is the classic choice for potato salad or sauerkraut salad.
The jar trick
Put all the ingredients in a small jar with a lid and shake well. The dressing is ready in seconds, and you can keep any leftovers in the fridge for up to a week.
Tip
Dress the salad just before serving so the leaves stay fresh and crisp.
