Parmesan Salad Sauce and Tea Salad Sauce

Parmesan salad dressing: with tender chicory, with tender spinach leaves, with finely sliced mushrooms.

Stir mustard powder with champagne vinegar, add heavy cream, cheese and chives, season with salt and freshly ground pepper.

Tea salad dressing: to a green leaf salad.

Boil white wine vinegar, throw in tea, cover and steep for ten minutes. Pour the liquid through a tea strainer, squeeze the leaves well with the back of a teaspoon. Fold in sunflower oil or other vegetable oil and parsley, season strongly with salt and freshly ground pepper.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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