Simple salad dressing for leaf salads

Ingredients for 4 servings:

• 3 tbsp oil (e.g. sunflower oil)
• 3 tbsp vinegar
• 3 tbsp condensed milk
• ¼ tsp salt
• ¼ tsp sugar
• ¼ tsp pepper
• Horseradish (from a tube or freshly grated)
• Herbs (e.g. dill, borage, chives, parsley, etc.)
• Garlic

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Three times three times three times three

This recipe isn’t one of those spectacular recipes that everyone absolutely has to cook, but simply a simple, quick, everyday recipe. My mother had already made salad dressings following this pattern decades ago, without much effort but always extremely tasty. The word “dressing” didn’t even exist back then. You mix 3 tablespoons of oil with 3 tablespoons of vinegar and 3 tablespoons of canned milk in a salad bowl and stir everything together. On Sundays, you can use cream instead of canned milk; it tastes better, of course. Add 1/4 teaspoon each of salt, sugar, and pepper to this mixture and top it all off with salad herbs – because of the recipe, you should use three different ones, either fresh, dried, or frozen. I almost always use horseradish from a tube, about 3-4 cm. Dill and borage go very well; the amount is to your liking, but be generous. Lamb’s lettuce definitely needs garlic. The salad dressing goes well with almost all fresh salads, but especially with leaf salads.