Dressing on Salad Dressing Base

The most famous of salad dressings goes well with all leaf and vegetable salads, as well as with cooked asparagus spears.

How to change the taste of salad dressing: instead of chives and parsley use only chervil. Goes well with all delicately aromatic leaf salads. Before adding parsley or chives, add hard-boiled and diced egg and finely chopped cornichon to the sauce. It goes well with all leaf salads and cucumber salad. To the previous variant add chopped capers and finely chopped anchovy fillet. Goes well with vegetable, meat and fish salads.

Basil salad dressing: Mix balsamic vinegar and white wine with sugar and salt. Add olive oil. Rinse basil, shake dry. Pluck off the leaves, chop finely and stir in. Goes well with all leaf salads, but especially with tomato or mozzarella-parsley leaf salads.

Raspberry salad dressing: stir raspberry vinegar with salt and sugar. Fold in safflower oil until well blended. Stir in finely chopped shallot and a little coarsely ground colored pepper. Goes exceptionally well with Vogerlalat with roasted duck breast.

Let it steep in the raspberry vinegar for an hour, but take it out before using it again. This salad dressing does not tolerate whole garlic as an ingredient, as its dominant pleasant taste would drown out the delicate raspberry flavor.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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