There is no excuse not to make your own vinaigrette. A splash of wine vinegar, a pinch of salt, a twist of pepper, a dollop of mustard; whisk together. Three glugs of olive oil; whisk again to emulsify. A two minute job, and much better than the stuff you get in bottles with mysterious things floating in it.

Don’t drown the poor salad like they do in cheap restaurants: you only want enough to cling to the leaves and flavour them. About a tablespoon-full should be enough for a portion, depending on the leaves you use and how greedy the portion. Put the dressing in the bowl first, then add the salad and toss. Add a drop more if it needs it and toss again.

(c) Richard Senior 2014