Five of the best salad dressings

What we usually dressed with a salad, it’s mayonnaise, dressings but, in fact, there are so many. 5 the most delicious salad dressings — save yourself, not to lose.

Classical salad dressing

1/2 cup olive oil
juice of half a lemon
2.1 h. L. salt
4.1 h. L. freshly ground black pepper
In a small bowl with a fork or whisk corolla lemon juice with salt and pepper. Continuing to whisk, pour the olive oil. To the resulting mixture can be added to taste a little mustard.
Refuel vegetable salads and green.

Five of the best salad dressings

Five of the best salad dressings

Five of the best salad dressings

Filling with cheese

3 tbsp. l. sour cream
5 Art. l. natural yoghurt
50 g parmesan or pecorino
2-3 anchovy fillets
1 clove of garlic
2-3 hr. L. red or white wine vinegar
salt, freshly ground black pepper
Grate the cheese on a fine grater. Garlic peel and chop together with the anchovy fillets. Spread sour cream with yogurt and cheese. Put the garlic with the anchovies. Add vinegar to taste and pepper. You can add salt, but filling and so it will be salty from the cheese and anchovies.
Fill salad with pasta and vegetable salads and neutral cheeses.


2 raw egg yolks
4 cloves garlic
1 tbsp. l. olive oil
juice of half a lemon
Salt and black pepper
In a large bowl whisk pound grated garlic, egg yolks, salt, pepper and lemon juice; interfere in one direction only. Continuing to interfere with, pour in oil — first, drop by drop, and then a trickle, until the sauce is emulsified.
To avoid coagulation sauce, oil and egg yolks must be equal to room temperature. If he still curled, add drop by drop a teaspoon of warm water, stirring not too vigorously.
Fill the potato and meat salads, salads with seafood.

Italian dressing

sugar — 2 tsp
2 h. L. chopped fresh marjoram
Garlic — 2 cloves
red wine vinegar — 50 ml
125 ml of olive oil
Coarse salt and freshly ground black pepper
1 h. L. chopped fresh oregano
2 h. L. dry mustard
0.5 h. L. chili flakes
25 g chopped fresh basil
Garlic Crush the garlic press, mix in a bowl with sugar and mustard, add 1.5 hours. L. salt and pepper, chili flakes and vinegar. To this mixture slowly add oil jet uniform constant stirring, until a homogeneous emulsion. Mix with chopped herbs and season with salt and pepper to taste.
It can be refrigerated in a tightly closed container no longer than 1 week.

French dressing

1.5 h. L. fresh lemon juice
0.25 hr. L. celery seed
1.5 h. L. Sahara
0.75 hr. L. ground paprika
2 h. L. tomato paste
freshly ground pepper
red wine vinegar — 25 ml
0.25 hr. L. coarse salt
1 h. L. dry mustard
olive oil — 0.5 cups
1 h. L. minced onion
In a bowl, mix the tomato paste, sugar, onion, mustard, paprika, salt and celery seeds. Season with pepper. Mix the vinegar and lemon juice. Slowly pour in the oil continuous stream, whisking constantly, until smooth emulsion.
It is possible to use another method. All the ingredients, except the oil, whisk blender to puree the state. Without turning off the blender, slowly pour in a continuous stream of oil. Beat until smooth emulsion. Refuelling should be used immediately after preparation.
Perfectly suited to the salad romaine, cucumber, red onion and radish.

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