Italian dressing

It is usually an oil-and-vinegar dressing flavoured with herbs such as oregano and basil, plus garlic and sometimes mustard, sugar or finely chopped peppers. Despite the name, recipes vary and it is not a single fixed Italian recipe.

Shake it hard in a tightly closed jar just before serving. For a longer-lasting emulsion, whisk in a little mustard while slowly adding the oil to the vinegar.

Start with about a tablespoon per serving, toss thoroughly, then add more only if needed. A little coats leaves better when you drizzle it over a large bowl and toss rather than pour it in one spot.

Yes. Coat vegetables, tofu or meat and refrigerate while they marinate; discard dressing that has touched raw meat. For chicken, cook until the centre reaches 75 °C, and do not use the raw marinade as a finishing sauce unless you boil it first.

It works especially well with crisp lettuce, tomatoes, cucumber, olives and red onion, and is a familiar flavour in pasta salad. Toss pasta with it while the pasta is still slightly warm so it absorbs the seasoning.

Keep it in a clean, sealed jar in the fridge and use it within about a week, especially if it contains fresh garlic or herbs. Olive oil may cloud or thicken when chilled; let the jar stand briefly at room temperature, then shake.

For a similar sharp, herby flavour, mix olive oil with vinegar or lemon juice, dried oregano, garlic and a little mustard. A plain vinaigrette is another close substitute; add herbs to bring it nearer to Italian dressing.

Not exactly: vinaigrette is the broader oil-and-acid dressing, while Italian dressing usually adds a recognisable blend of herbs and seasonings. Italian dressing has 547 kcal per 100 g, compared with 596 kcal in vinaigrette salad dressing.