The old saying which urges that the salad maker be a spendthrift with the oil, a miser with the vinegar, and a wise man with salt constitutes a good starting point for dressing the salad in the bowl. However, I am always struck by the fact that, when we have visitors over from the UK, they make the dressing separately and use a range of other ingredients. I always resolve to copy their effort and give up my sloppy Spanish practices.
The following is a basic dressing, emulsified using mustard, and with a bit of honey to offset the bitterness of the olive oil.
- English mustard
- wine or cider vinegar
- olive oil
- Put about a teaspoon of mustard in a bowl (more if you are dressing a large salad), add a couple of teaspoons of vinegar and about half a teaspoon of salt, and mix very well.
- Gradually add plenty of olive oil, mixing well so that it forms an emulsion.
- Add half a teaspoon or so of honey, and mix well.
- Pour over the salad and toss just before you are about to serve.