basic vinaigrette

makes 170 ml (5½ fl oz/²/₃ cup)

60 ml (2 fl oz/¼ cup) olive oil

60 ml (2 fl oz/¼ cup) white wine vinegar

1 tablespoon dijon or wholegrain mustard

1 garlic clove, crushed

1 tablespoon finely chopped flat-leaf (Italian) parsley, oregano or rosemary

Put all of the ingredients into a jar and shake well to combine.

Any leftover dressing can be stored in an airtight container in the refrigerator for up to 1 week.