A salad without some kind of dressing is just, well, leaves.

Whether tart and piquant or rich and creamy, a dressing gives your salad personality.

Add the dressing just before serving, never in advance and don’t overdo it.

Aim to simply coat the leaves lightly. Some basic dressings:

Balsamic dressing

• 2 tablespoons balsamic vinega
• 4 tablespoons extra virgin olive oil
• Salt and ground black pepper

Whisk the ingredients together in a small bowl.

To get a really good emulsion you may need to add a teaspoon of cold water and shake the lot together vigorously in a screw-topped jar.

French dressing

• 1 teaspoon Dijon mustard
• Pinch of sugar
• 1 tablespoon red or white wine vinegar
• 6 tablespoons extra virgin olive oil
• Salt and ground black pepper

Whisk together the mustard, sugar, vinegar and seasoning in a small bowl, then gradually whisk in the olive oil until well combined.

For a garlic dressing, add a crushed clove with the oil.

Herb dressing

• Teaspoon Dijon mustard
• Pinch of sugar
• 1 tablespoon lemon juice
• 2 tablespoons chopped, fresh herbs, such as parsley, chervil and chives
• 6 tablespoons extra virgin olive oil
• Salt and ground black pepper

Whisk together the mustard, sugar, lemon juice, herbs and seasoning in a small bowl, then gradually whisk in the olive oil until well combined.

Blue cheese dressing

• 50g Roquefort cheese
• 2 tablespoons low-fat plain yoghurt
• 1 tablespoon white wine vinegar
• 5 tablespoons extra virgin olive oil

Add the cheese, yoghurt, vinegar and olive oil to a food processor and whizz for a minute or until thoroughly combined.

Season to taste.

Photo: Lenore Edman