My father used to say that to make a good salad dressing you needed 4 people: a Miser with the vinegar, a Profligate with the oil, a Maniac with the pepper and a Sage with the mustard. I also put the Miser in charge of salt, and the Sage in charge of sugar.

Something I think is important. You should not use the same measure for both the oil and the vinegar!

The oil should be what is labelled 'medium' olive oil. If it is too rich and full of flavour it is not good in this dressing, but is delicious with lemon juice on a plate of sliced ripe tomatoes.

Use wine or cider vinegar, not the malt variety. The pepper should be black, and freshly ground, and the mustard the continental ready-mixed sort.

The amount of dressing you make depends on whether you wish to store it in a jar or bottle or are making for just one salad. I keep mine in a flask such as is used in labs. The ingredients below would make enough dressing to keep some for another meal, or for a large salad for a party. If you want to store it, double the amounts given. Keep it in a covered container.

  Ingredients:

    Small teaspoonful of mustard
    Small teaspoonful of granulated sugar
    A small pinch of salt
    A few twists of ground black pepper
    4 teaspoonfuls of vinegar
    3 tablespoonfuls of olive oil

Put the mustard in a cup or small bowl. Add the sugar, salt and pepper. Mix it well. Add the vinegar and mix again. Add the oil and mix very vigorously.