Nigel Slater’s recipes for roast spring vegetables, tarragon and lemon dressing, and chicory with basil and honey vinaigrette

It’s the season of salads, so a good dressing is a must The dressing I make most often is a simple vinaigrette with vinegar, olive oil, a dash of smooth mustard and salt and pepper. I give it only the faintest breath of garlic, the clove left to steep in the vinegar for 10 minutes to take out its sting. I use a workaday olive oil rather than something more peppery or fruity, shaking everything up in a tightly sealed jar. I could make it in my sleep.Sometimes, a slightly more aromatic dress