French Salad Dressing

No salad is complete without a dressing of some kind. The most commonly used dressing would be a French dressing or vinaigrette. Typically this would contain vinegar, oil and mustard with herbs and spices to add extra flavour. Here's a mix I like to use; it's easy to make. Use fresh on a green salad, but it can be kept in the fridge to use for your next salad or even for a marinade. If you find it too thick, add some extra vinegar to increase its tang or you could add water. For even more flavour add different herbs or spices, or a small amount of sauce of your choice; you could use tomato sauce, sweet chilli sauce, Worcestershire sauce, soy sauce or even fish or oyster sauce. If you use one of the last three sauces, omit salt from your ingredients.  
Enjoy!

Ingredients:

200 ml olive oil, or vegetable oil 
15ml lemon juice
50ml malt, white wine or red wine vinegar
15ml white sugar
2.5ml paprika
5ml Dijon mustard
5ml freshly ground black pepper
1 garlic clove, crushed with 2.5ml salt
2ml lemon zest
5ml finely chopped shallot 
2.5ml fresh chopped parsley
2.5ml finely chopped chives
2.5ml chopped fresh or dried French tarragon
2.5ml chopped fresh or dried chervil

Method:

Put all the ingredients in a screw-topped jar or Mason jar, cover and shake vigorously to blend well. If you have a small blender, use it to blend to a smooth consistency. 

This dressing is best made ahead of when needing it. Chill it in the fridge for at least 6-8 hours, or overnight if possible. Shake well before using.