Making Your Own Salads: Tips and Recipes | – Guide – Cook

Currently: 10.06.2021 15:58

Ready-made dressings are often high in preservatives, thickeners and sugar. Salad can quickly turn into a junk food. Salads are easy to prepare.

It’s a good idea to have a few basic ingredients at home so you can make them quickly whenever you want. This includes a good, preferably cold-pressed cooking oil – such as olive, canola, sunflower – or nut oil – a good quality vinegar such as balsamic vinegar or white or red wine vinegar, and salt and pepper.

The main ingredients for vinaigrette are oil and vinegar

The ratio of oil to vinegar is about 2 to 1. Alternatively, you can use lemon juice instead of vinegar. These few ingredients make a simple vinaigrette that can be dressed up with fresh herbs, a little mustard or honey to suit your taste.

This is how Italian and French dressing succeeds

High-quality cooking oil and aromatic vinegar are the most important ingredients for a good salad dressing.

For example, a classic Italian dressing consists of olive oil with red wine vinegar, freshly chopped herbs like basil or oregano, a little mild mustard, freshly pressed garlic, and salt and pepper.

For the popular French dressing, first mix white wine vinegar with 1 egg yolk, a little crushed garlic, mustard and salt and pepper, then gradually add oil, then stir in the cream and vegetable stock. Eggs provide good bonding.

Yogurt Dressing: Perfect with a green salad

Plain yogurt wraps can be made without oil. To do this, mix the juice of 1 lemon with 1 small cup of yogurt and season with pepper, salt and a little sugar. This mixture goes especially well with a fresh green salad.

Caesar Salad: A popular classic with Parmesan

One of the reasons why the classic Caesar salad is so popular is its hearty dressing. To do this, beat 1 egg with a pinch of salt until fluffy with a hand blender and slowly pour 25 ml of olive oil. Add a tablespoon of coarse mustard and stir briefly. Then stir in some broth, vinegar and about 20 grams of grated parmesan. Season with salt, pepper, Worcestershire sauce and garlic, if desired.

By the way, salad dressings not only go well with leafy salads, but also enhance cooked dishes like green asparagus, potatoes, beans or artichokes.

Pour into a cup or glass

It is best to mix the batter in a small stainless steel bowl or glass bowl with a whisk. Alternatively, put all the ingredients in a screw-top jar and shake vigorously. Advantage: the leftovers can be put in a glass without decanting and stored in the refrigerator.

How long does salad dressing last in the fridge?

Dressings can easily be made ahead or leftovers can be saved for a later meal. Light, loose salad dressings made with vinegar and oil are best stored in sealed jars in the refrigerator and shaken vigorously before use. They keep in the fridge for about ten days, and egg and dairy sauces for about three days.

Additional Information

Vinaigrette in a glass bowl.  © Photo: vanillaechoes

2 min

Oil, vinegar or lemon juice form the basis of vinaigrette, a classic among salad dressings. Rainer Sass presents three more options. 2 min

Salad with a plate of bread and an American dressing.  © Madeleine Zeller

Peppers, tomatoes, oranges and fresh herbs add complexity to a classic salad dressing. again

Salad with yogurt on a plate.  Photo: Madeleine Zeller

Two simple and fresh salads for the summer kitchen. Orange and strawberry give a fruity note. more

Cucumber spinach salad with yogurt and sesame on a plate.  © NDR Photo: Claudia Thimmann

A refreshing salad is also good as a side dish with, for example, chicken or fish. again

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Visit | 08.06.2021 | 20:15

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