• Walnut oil + sherry vinegar
. • Sesame oil + rice vinegar.
• Grape seed oil + raspberry vinegar.
THE VINAIGRETTES.
• For the green salad: a very simple vinaigrette, such as mustard vinaigrette.
• For the spinach shoots: a vinaigrette with Roquefort or blue cheese.
• For the beets: a simple and light vinaigrette with sunflower oil and cider vinegar.
• For the endives: a sweet and sour vinaigrette such as with citrus fruits and honey.
• For the white cabbage: an exotic vinaigrette with rice vinegar, soy sauce and sesame oil.
• For the carrots: a vinaigrette without vinegar but with lemon.
• For the cucumbers: a vinaigrette with cream or fromage blanc.
• For the tomatoes: the juice of the tomatoes added to olive oil, shallots and parsley.
• For the potatoes: a vinaigrette with fromage blanc, a touch of mayonnaise and chives.
WHAT TO DO IF YOUR SALAD DRESSING IS TOO SOUR?
Add to your vinaigrette sauce a tablespoon of oil, a teaspoon of milk and a pinch of sugar.
You can also slip a large ball of bread crumbs under the salad and wait 5 minutes. The crumbs will absorb the vinaigrette and especially the vinegar. Remove it, add oil and that’s it!
WHAT TO DO TO GIVE YOUR VINAIGRETTE MORE TASTE?
Add a drizzle of MAGGI ® Flavor.
Celery salt can replace salt and give a little more flavor.
Chopped herbs (shallot, garlic, spring onion) enhance the vinaigrette.
HOW TO STORE YOUR VINAIGRETTE?
Pour your vinaigrette into an airtight container such as an empty bottle or glass jar. Placed in the fridge, you can keep it for more than a month.
WHAT DOSAGE SHOULD YOU RESPECT?
For the mustard:
• Half a teaspoon for 4 people is enough.
For the vinegar and oil:
• 1 spoonful of vinegar for 2 to 4 spoonfuls of oil depending on your sensitivity.
• Dissolve the salt in the vinegar before adding the oil.
• And finally, chop and add the herbs at the last moment.
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