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

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

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 ...