Lettuce Dressings: Burn it

Some derogatorily refer to it as “rabbit food”, for others it is part of a healthy meal almost every day: lettuce. And it’s diverse, each variety has its own charm and distinct aroma: soft, tender lettuce and its close relatives oak leaf or lolo rosso, small-leaf, nutty lamb’s lettuce, spicy rocket and mild baby spinach, a between lettuce and spinach. cross. Or varieties with useful spicy substances: radicchio, endive, frise. Green universe. The most important thing is how you open the leaves. When combined correctly, they are a real contender for a cold vegetable side dish. Here are the perfect sauce companions.


Best served with lamb salad, radicchio or oak leaves. Perfect with meat and salad.

(4 people / 100 g salad)

200 ml of apple juice

2 tablespoons of honey

30 g pumpkin or pine nuts

4 tablespoons of apple cider vinegar

Salt and pepper from the mill

4 tablespoons of grape seed and olive oil

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Reduce honey and apple juice to 6 tablespoons liquid and cool. Roast pumpkin or pine nuts without oil. Whisk liquid with vinegar, salt, pepper and oil. Toss with salad before serving and sprinkle over seeds.


Top chef Leah Linster swears by this dressing for a Caesar salad that includes parmesan and croutons in addition to romaine lettuce. But, of course, it is delicious with other leafy salads. Just try.

3 cloves of garlic

1 egg

4 anchovy fillets (from a can)

2 teaspoons Dijon mustard

juice of half a lemon

150 ml of seed or sunflower oil

pepper from the grinder

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Peel and finely chop the garlic. Chop the anchovy fillets. squeeze half a lemon. In a tall bowl, puree the raw eggs, garlic, anchovies, mustard and lemon juice with a hand blender. Gradually pour in the oil, stirring constantly, until a creamy dressing forms. season with a little pepper.


Two years ago, when we asked Berlin’s top chefs for their favorite asparagus recipes for our Enjoy More pages, star chef Sonja Fruechsammer chose an asparagus salad with rhubarb, shrimp and dill. She says that she always has clothes in the fridge at home that she can take with her. It will keep for up to three weeks in well-refrigerated containers and is delicious in almost any salad.

(in stock for 4 screw-on jars)

50 grams of sugar

40 grams of salt

2 tablespoons of mustard

500 ml of broth

150 ml of white balsamic vinegar

500 ml of oil

pepper from the grinder

(for 4 servings)

12 grams of sugar

10 grams of salt

1 teaspoon of mustard

125 ml of broth

40 ml of white balsamic vinegar

125 ml of oil

pepper from the grinder

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Place all ingredients in a tall bowl and mix well. Add oil while stirring. More flavor.


Jamie Oliver, the world famous British TV chef, among other things, recommends this dressing for leafy salads. His rule of thumb is three parts fat or one part acid.

(per serving)

40 g of natural yogurt

2 tablespoons of white wine vinegar

1 spoon of oil

Salt and pepper.

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Pour everything into a jar, close the lid and shake well. Keeps in the fridge for a few days.


Classics in the housewife’s kitchen can also be seasoned – for example, with finely chopped apples and onions. The basic recipe is very simple.

100 ml of cream

50 grams of cream

2 tablespoons of sugar

3 spoons of lemon juice

Salt and pepper

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Mix cream with sour cream, sugar and lemon juice. Season with salt and pepper.


Because it has a fruity note, this dressing pairs best with lamb’s lettuce, endive, oak leaves, or frisee lettuce. Perfect not only in spring, but also with winter salads.
(for 4 people)

Salt and pepper

1 juicy orange

2 tablespoons of mustard

4 spoons of oil

1 medium onion

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Squeeze the orange and mix with mustard, salt, pepper and oil. Mustard is a must as it makes the dressing creamy. Add finely chopped onion and fold everything with lettuce before serving.


The mild-sweet dressing pairs well with a special salad or frise salad, as well as lamb salad or rocket. Depending on your taste, it’s best to roast some seeds or nuts like pumpkin seeds, sesame, cashews or similar.

2 tablespoons of mild fruit vinegar

one and a half teaspoons of honey

1 teaspoon of medium hot mustard

a pinch of salt, ground pepper

4-5 tablespoons of sunflower oil

about 2 teaspoons of apricot jam

1 teaspoon mild curry powder

20 g of nuts or seeds

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Mix vinegar, honey and mustard and season with salt and pepper. Stir in the butter in a thin stream until slightly combined.Stir in the jam and curry. More flavor. Toast the nuts or seeds in a pan. Drizzle the vinaigrette over the salad, drizzle over the seeds, and serve immediately.


These two recipes are from a great picture book about salads. New Zealand chef, TV chef and producer Peter Gordon interprets salad very generously. For him, it’s not about leafy greens and vegetables, it’s about the meat, fish and cheese that turn vegetables into delicious food. There are both sweet and spicy options.

Honey mustard dressing

1 ½ tablespoons of runny honey

2 tablespoons of grain mustard

1 tablespoon hot English mustard

2 tablespoons of lemon juice

100 ml cold-pressed rapeseed oil (or sunflower or olive oil)

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Mix the honey with the mustard, then the lemon juice and finally the oil. You don’t need salt here, but it’s good to try the salt and decide for yourself. In addition to leafy salads, it goes well with ham, potatoes, green beans, soft-boiled eggs or salad. with salmon, watercress, cherry tomatoes and pumpkin seeds. It will keep in the fridge for about two weeks.

Chia Ginger Honey Lime Topping

1 tablespoon of chia seeds

3 tablespoons lime juice

1 tablespoon finely chopped or grated ginger

1 tablespoon liquid honey (or agave syrup or palm sugar)

150 ml of sunflower oil

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Soak chia seeds in a small bowl with 4 tablespoons of water for 15 minutes. Add all other ingredients and 1/4 teaspoon salt and blend on high for 30 seconds. Season with a little lime juice or salt, if desired. Serves well with leafy salads, cucumbers and tomatoes, or warm potato salad, as well as with tofu or cold roast chicken. It will keep in the refrigerator for five days.

“Lettuce Feelings”. Peter Gordon / Lisa Linder, Knesebeck 2015, 272 pages, €29.95
© Knesebeck / promo

More salad information and three recipes that even salad haters will love can be found here.

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