There are a few condiments we all keep in our fridges. No refrigerator door is stocked without ketchup, mustard, hot sauce ...

Keep in mind that we’re not talking about high smoke point oils or anything, because you’re not heating up the salad dressing ...

Blitz into a smooth, emulsified dressing. Bottle, refrigerate and shake well to serve. Keeps 2-3 weeks. Makes 1 medium sized jar.

With the blades running, drizzle in ½ cup olive oil until dressing is emulsified. Season with salt. In a bowl, toss kale, radishes and scallions. Dress with three-quarters of the dressing ...