Swiss-style salad dressing

Ingredients for 1 servings:

• 1 egg(s), size L, otherwise use 2 eggs
• 1 m.-sized onion(s)
• 1 handful of garlic chives, alternatively 2 cloves
• 1 stalk of lovage
• 2 tbsp, heaped vegetable broth paste, salted (seasoned vegetables, homemade)
• 1 tbsp, heaped mustard
• 1 tsp pepper
• 200 ml balsamic vinegar, lighter
• 1 liter sunflower oil or safflower oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Place all ingredients except the oil in a blender and puree well. Slowly add the oil. The salted vegetable seasoning means no additional salt is needed. This is very similar to our beloved salad dressing, which we remember from holidays in Switzerland. The only difference is that the fresh ingredients don’t make it white, but rather a light green. Note: The flavor of the dressing can be further modified by adding borage and/or lemon balm and pureeing it. Just don’t use the stems or the thick leaf ribs of the borage. This doesn’t mix well, and you end up with fibers in the dressing. It was important to me to make this salad dressing without any artificial mixtures or ingredients, and I arrived at this mixture through trial and error. The dressing is thick, which means it clings well to the lettuce leaves and doesn’t immediately run to the bottom of the bowl.