Salad Dressing

* These are my favourite flavourings that I use most frequently. Though when I use good extra virgin olive oils, I tend to leave the dressing plain to let the flavour of the oil shine through.

1. Vinegars - the ratio of vinegar to oil used in this dressing is standard so you can really use any vinegar at all, including but not limited to:

Apple cider vinegar (my most used) White wine vinegar (2nd most used, use a touch more as it's milder) Balsamic Red wine vinegar, sherry vinegar, champagne vinegar Plain white vinegar (most sharp, so you may need touch more oil) Rice wine vinegar

2. Garlic - Either press 1/2 a clove through a crusher and add into jar. OR burst it open by smashing with side of knife or similar, then leave in dressing for 20 min or so for a lovely garlic "perfume" (restaurants do this because they prefer not to have garlic "bits" in the dressing).

3. Sugar and honey can take the sharp edge off dressings without using more oil. Don't use BOTH, use one!

4. Fresh herbs - amount required depends on what you use. Use more of subtle herbs (parsley, dill, chives) and less of stronger tasting ones (sage, thyme, rosemary).

5. Dried herbs - I like using oregano (very Greek!) or thyme, or combo of both. Or mixed dried herbs.

6. BIG batch - scale it up and keep it for weeks in the fridge, just give it a good shake before using. BUT just be mindful of shelf life if you add fresh garlic (3 days) or herbs (will go brown in a few days).