eat salad at home almost daily, and since I was in France I got used to make sauce for the salad at once, contrary to what is typical in Spain, where they are adding the ingredients one by one. The method of making the sauce before has several advantages. In First we can effectively control quantities. Secondly we can serve the sauce separately and let each diner is served to your liking.
salad sauces are traditionally two basic ingredients: an organic acid and an oily substance. The acid has a very specific role: to begin to digest before we get into the salad in your mouth. Think raw vegetables, although they are very healthy, they are also indigestible. An acid digestion process begins and so the salad is easier to digest. The most commonly used acids are acetic acid (vinegar), citric acid (lemon). Some also accept sauces salads yogurt. The oil, in addition to taste, creating a film that prevents the vegetables we squeak on the teeth.
Basically the proportion of oil will always be 1 / 3. I do not use oil that is not English extra virgin olive oil. With two balls. I like the vinegar of Modena balsamic vinegar, white or red. Always add oil to the final. Before pouring the sauce into the salad must be removed with force to mix the ingredients.
Then I'll make a list of sauces that I use most. These sauces have no name, but now I'm going to put one to distinguish more easily.
1 .- French: aceto balsamic red wine, oil, Dijon mustard, salt.
Fuertecillo
2 .- garlic, red balsamic vinegar, oil, garlic, salt
unfit if, after we make love
3 .- herbs: red balsamic vinegar, chopped basil, chopped rosemary, oil, salt
perfect summer
4 .- Japan: rice vinegar, soy sauce, brown sugar, oil
to give an exotic touch to our salad
5 .- Special Wandering mountain: red balsamic vinegar, brown sugar, soy sauce, green Tabasco, olive oil.
my favorite
6 .- yogurt: yogurt, herbs, salt, sugar
perfect with endives
7 .- mayonnaise, yogurt, mayonnaise, herbs, salt, sugar
the to be used with the doner kebab
8 .- Salsa rosa: mayonnaise, ketchup, sugar, orange juice.
for a salad of endive and / or fruit
9 .- lemon oil, lemon, salt
perfect avocado
10 .- special lemon oil, lemon, soy sauce, brown sugar, green tabasco
as No. 5 but with lemon instead of vinegar of Modena. It's the photo.
salad sauces are traditionally two basic ingredients: an organic acid and an oily substance. The acid has a very specific role: to begin to digest before we get into the salad in your mouth. Think raw vegetables, although they are very healthy, they are also indigestible. An acid digestion process begins and so the salad is easier to digest. The most commonly used acids are acetic acid (vinegar), citric acid (lemon). Some also accept sauces salads yogurt. The oil, in addition to taste, creating a film that prevents the vegetables we squeak on the teeth.
Basically the proportion of oil will always be 1 / 3. I do not use oil that is not English extra virgin olive oil. With two balls. I like the vinegar of Modena balsamic vinegar, white or red. Always add oil to the final. Before pouring the sauce into the salad must be removed with force to mix the ingredients.
Then I'll make a list of sauces that I use most. These sauces have no name, but now I'm going to put one to distinguish more easily.
1 .- French: aceto balsamic red wine, oil, Dijon mustard, salt.
Fuertecillo
2 .- garlic, red balsamic vinegar, oil, garlic, salt
unfit if, after we make love
3 .- herbs: red balsamic vinegar, chopped basil, chopped rosemary, oil, salt
perfect summer
4 .- Japan: rice vinegar, soy sauce, brown sugar, oil
to give an exotic touch to our salad
5 .- Special Wandering mountain: red balsamic vinegar, brown sugar, soy sauce, green Tabasco, olive oil.
my favorite
6 .- yogurt: yogurt, herbs, salt, sugar
perfect with endives
7 .- mayonnaise, yogurt, mayonnaise, herbs, salt, sugar
the to be used with the doner kebab
8 .- Salsa rosa: mayonnaise, ketchup, sugar, orange juice.
for a salad of endive and / or fruit
9 .- lemon oil, lemon, salt
perfect avocado
10 .- special lemon oil, lemon, soy sauce, brown sugar, green tabasco
as No. 5 but with lemon instead of vinegar of Modena. It's the photo.
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