Dressing for Salads

An old rule says: “Take oil like a prodigal, salt like a wise man, vinegar like a miser and mix everything together like a fool”, only then the dressing brings the harmony that a leaf salad needs. Be inspired by our recipes and give your leaf salad its individual taste every day anew.

_Info_

* A salad oil should be neutral in taste, because it has the task of transporting the flavors of herbs and spices. It should be slightly fluid so that it can form a film around the salad ingredients. It should be digestible and not strain the stomach. Olive oil is not suitable for all leaf salads due to its distinctive taste. However, Mediterranean ingredients harmonize very well with olive oil.

* Vinegar brings the acidity to the vinaigrette and has the task of breaking down the aromatic substances. Be careful when adding vinegar, too much will kill the flavor.

* Salt and salad seasonings should not dominate and culinary herbs should only add zing form. The inherent flavor of the salad should not be flavored by over seasoning. Fresh culinary herbs are preferable to dried ones. Common salad herbs are: Chives, dill, parsley, cress, basil, mint.

* Before use, culinary herbs should be sorted out, yellow and wilted leaves, as well as hard stems should be removed. Then the delicate culinary herbs should not be washed in a hard water jet. It is recommended

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