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.