Salad Dressings

It seems to be de rigueur to serve a salad with pasta dishes these days.
If you do, keep it simple, don’t let strong, sweet or otherwise exotic flavours detract from the pasta and sauce.

People have asked about how I dress salads. Here’s how.

BASIC SALAD DRESSING 1.
Good extra vergine olive oil

BASIC SALAD DRESSING 2.
Six parts good extra vergine olive oil to one part aged balsamic vinegar.

BASIC SALAD DRESSING 3.
Six parts good extra vergine olive oil to one part lemon juice. Add chopped fresh herbs, to taste.

VINAIGRETTE
Four parts good extra vergine olive oil to one part white wine or cider vinegar.

MY STICKY DRESSING
4 parts Hellman’s mayonnaise
1 part wholegrain mustard
1 part honey
1 part wine vinegar
You can make this in quantity. It will keep, in a jar in the fridge, for up to two weeks.

If you like garlic in salad dressings (I can take it or leave it, although I use it copiously in cooked food) cut a clove in two and rub it round the inside of the salad bowl, you get a much fresher, more fragrant aroma than if you bung garlic in the jar of dressing.
No salad or cooked dish is improved by carpet bombing it with the most pungent of herbs except the legendary Norman forty-clove chicken where to use thirty-nine would be cheating!
Chuck out your garlic press, if you have one. It’s easy to pick garlic out of the pan or dish if you think enough is enough. Use a garlic press and you lose one of the most important elements in cooking – control.