John Myers
Ingredients for 5 servings:
- 30 g balsamic vinegar, light
- 40 g mustard, medium hot
- 30 g acacia honey
- 25 g linseed oil
- 25 g rapeseed oil
- 25 g olive oil
- 1 g rock salt
- some white pepper, freshly ground
- 75 ml water
Instructions
Working time approx. 5 minutes; Total time approx. 5 minutes
versatile, especially delicious with lamb’s lettuce, but also with all kinds of leaf salads
Whisk all ingredients in a tall jug with a hand blender (mayonnaise disc) until creamy. Tip: If you don’t have a hand blender, you can also use a milk frother or pour everything into a tightly sealed screw-top jar and shake vigorously. Season to taste if desired. Delicious with a variety of leaf salads, especially lamb’s lettuce, e.g., lamb’s lettuce with apple, avocado, and pumpkin seeds. Fish eaters can use salmon instead of avocado. You need 50g of sauce per serving of salad. Leftover sauce can be stored in a clean screw-top jar in the refrigerator for a good week. This makes it easy to prepare in advance, for example, if you eat salad every day in the summer anyway. Shake the sauce in the screw-top jar again before each use. The salad dressing is rich in omega 3 fatty acids and also has a good ratio of omega 3 to omega 6 fatty acids. Ideal for those on a vegetarian diet or who don’t eat omega 3-rich fish like salmon. Nutritional values per serving (50 g): Energy: 208 kcal / 857 kJ Protein: 0.7 g Carbohydrates: 7.9 g Fat: 19.0 g
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