Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

Salads are in many ways as versatile as soups. They can be as simple as rocket drizzled with lemon juice and olive oil, or as complex as something like a salad Niçoise. Dressings (see Sauces, Salsas & Relishes) are as important in a salad as the ingredients themselves. Here’s where an excellent extra virgin olive oil and a good vinegar come to the fore. You won’t need to use excessive amounts — they may cost quite a bit but they do last. Remember to use the olive oil within a year of purchase, as it will deteriorate over time, and keep it in a cool place away from light. Most salads benefit from being tossed together at the last minute, especially those with green leaves, as dressings tend to make the leaves wilt.