Ideas for dressings and sauces to dress up your summer salads

With summer temperatures and a festive atmosphere, salads are making a comeback. To make them fresher, there are a thousand ways to dress them up – from the classic vinaigrette to Yogonnaise.

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We start, of course, with the honorable vinaigrette. We remember the usual ratio of one tablespoon of vinegar to three tablespoons of oil, but there is a whole series of little tricks that can improve this somewhat unfortunate base. First, to make this equation easier, don’t hesitate to halve the amount of oil (1 ½ tsp) and emulsify with a whisk. Once this happens, add 1 ½ tsp. S. water and 1 tbsp. S. of vinegar. If you want to thicken your sauce, you can add 1 raw egg yolk and pre-cook it so that the vinegar “cooks” the egg. You can then store your vinaigrette up to 24 hours in the fridge in an airtight container. You can add other ingredients like mustard (at least 1 tsp), lemon juice, pepper, etc. Think spices and herbs: garlic, shallots, chives… there’s nothing like a salad dressing or vinaigrette, chives, parsley, basil, chives, mint, flat-leaf parsley, coriander, etc. Choose spices, sweetening ingredient (honey, agave syrup, yacon syrup, maple syrup, rice sugar, etc., etc.).

Make a simple mustard and parsley vinaigrette. Mix 1 tbsp. Mustard, 3 tbsp. sherry vinegar, 6 tbsp. tablespoon of oil, salt, pepper, 1 tbsp. Chopped parsley. For a sweet and savory twist, make a velvety vinaigrette for a Japanese-style coleslaw. Mix 1 tbsp. thick yogurt, 6 tbsp. A tablespoon of rice vinegar and a little sesame oil. For a thick sauce, mashed ripe avocado always works well. A good combination is the juice of 2 lemons, 2 tablespoons of olive oil, 1 tablespoon of walnut oil, 1 dash of balsamic vinegar, salt, pepper, and avocado. This sauce is also a good choice when it comes to dressing jacket potatoes or barbecue. Don’t waste the juice from the cans you use, they make a great dressing base. Vinegars from onions or gherkins, vinegars or sweet and sour are naturally interesting, but also consider the juice of roasted peppers, for example, which has a great smoky flavor in meat salads.

White sauces

White-colored sauces are usually yogonese, but can also come from an emulsion. For a velvety and emulsified sauce, you always need some mayonnaise in the vinaigrette. Just make a classic vinaigrette (white wine vinegar, oil, salt, pepper), add a tablespoon of mayonnaise, put everything in a blender and you’re ready. Mayonnaise binds. It works especially well with a dish: in a blender, mayonnaise, a little water, dried fruit, peanut oil, vinegar, salt, pepper.

Yoghurts are made with liquid yogurt or cottage cheese. The best option is liquid yogurt to which you add the magic ingredient: nutritional yeast (or malt yeast). It’s what vegans use to boost nutrients in recipes by adding a simple cheese flavor. Malt yeast is a special spice, very rich in vitamin B12, which is found exclusively in animal products (which vegetarians and vegans are potentially deficient in). It is also rich in protein, zinc, iron and fiber and contains 9 essential amino acids that the body cannot produce naturally.

It is a nutritious food that our body needs every day. In other words, nutritional yeast is an ideal dietary supplement for those who do not eat meat and for those who want to benefit from the benefits of health products. It has a taste similar to parmesan, it is often called “vegetarian cheese”. To get nutritional yeast, we feed microscopic fungi with sugar. After harvesting, they are washed, dried, dried, pasteurized and packed. This process aims at their inactivity. When the mushrooms are processed, the result is a yeast that does not contain gluten, sugar, lactose and cholesterol. In addition, nutritional yeast is free of fat, GMOs and sodium. That is why it is said to be suitable for all diets. Moreover, nutritionists advise pregnant women to take it, because its nutrients are necessary for the proper development of the child. It’s essential for light sauces that will quickly become your must-have for béchamel, dips, savouries, breads, etc.

A light creamy almond and nutritive yeast sauce

2 tbsp. S. nutritional yeast (or malt yeast) l 2 tbsp. S. ground almond l 100 ml water l 2 tbsp. S. L. of mustard 3 cloves of garlic, finely chopped or crushed ½ tsp. S. soy sauce (or tamari or coco aminos) l 1 tbsp. S. lemon juice l 1 C. s. olive oil l salt and pepper

In a small bowl, combine the mustard, nutritional yeast, almonds and garlic. Make a paste. Add water, lemon juice, soy sauce, olive oil, season. Blend with an immersion blender to emulsify the sauce and make it more velvety. Refrigerate until ready to serve. You can use this dressing on both fresh romaine salad and chicken pasta salad.

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