It’s the season of salads, so a good dressing is a must
The dressing I make most often is a simple vinaigrette with vinegar, olive oil, a dash of smooth mustard and salt and pepper. I give it only the faintest breath of garlic, the clove left to steep in the vinegar for 10 minutes to take out its sting. I use a workaday olive oil rather than something more peppery or fruity, shaking everything up in a tightly sealed jar. I could make it in my sleep.
Sometimes, a slightly more aromatic dressing is called for: one with shredded basil and sherry vinegar for tomatoes; or with the merest hint of honey for bitter leaves, such as watercress or chicory or with mint and tarragon to marry with roasted aubergines or courgettes. A dressing to flatter the fresh ingredients, not mask them. A light, uplifting lotion to tease out the flavours of the ingredients rather than one that smothers. A dressing to bring harmony and balance. It is what makes a few, well-chosen leaves special enough to eat as a single course.
