Salad is the cornerstone of our family's table — we eat salad at least twice a day, and often have a handful of leaves at breakfast too. We're obsessed with roughage, what can I say?
I first learned to make salad dressing when I was little, from my mom. She'd ask me to fetch a mortar and pestle and we would make the pounded, garlicky dressing together — always fresh, daily, and always within a few hours of dressing our leaves. This pounded garlic dressing remains a staple in my kitchen, and I like to adapt it with whatever vinegars (Banyuls, rice, red wine, champagne, flavored vinegars from Tart, etc.) or fruit acids (lemon or lime juice), mustards, miso, or other condiments that seem right for the contents of the salad I'm making.
When putting together a leafy, fruit and vegetable-filled salad, I like to keep things on the bright, citrusy side, so that the ingredients clearly shine through, but I firmly believe in "tasting and tweaking" — everyone has different likes and tolerances when it comes to acid and garlic; make your salad dressing your own.
— Fanny Singer