Basic French Vinaigrette

2. Remove the garlic after a few hours. It will infuse the dressing with a light garlic scent, but if left too long will become bitter.

Variations

Use wholegrain mustard instead of Dijon.

Add a peeled and halved shallot instead of the garlic. Remove after several hours.

Add a pinch of dried herbs. If you used fresh herbs, add just before serving — if they sit in the dressing too long, they become dark and limp.

For a Mediterranean flavour, add chopped capers and/or anchovies to the basic vinaigrette. You can also blend in a ripe avocado with the dressing — avocados are full of calories but contain beneficial oils.

For a creamy version, add 1 tbsp of low-fat Greek yoghurt, half fat crème fraîche or light mayonnaise. These dressings are especially good poured over prawn salad or blanched vegetables such as broccoli and fine greens.