John Myers
Ingredients for 4 servings:
- 4 handfuls of herbs (wild herbs)
- Salt (Fleur de Sel)
- Pepper, black from the mill
- Vinegar (very good white wine vinegar)
- Olive oil, cold pressed
- 100 ml yogurt
- Milk
- 1 handful of basil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quick to make, classy starter, well suited for finger food buffet
Mix the yogurt with the milk to give it a drinkable consistency. Finely slice the basil leaves and add them to the yogurt. Blend everything thoroughly. Season to taste with fleur de sel and white pepper. Wash the wild herbs and spin them dry. Mix the fleur de sel, black pepper, and white wine vinegar to make a vinaigrette until the salt has dissolved. Add twice the amount of olive oil to the vinegar and stir vigorously until it reaches a creamy consistency. Mix the salad with the vinaigrette and pour into small jars. Put the lids on. Briefly mix the basil shot again and pour into small drinking glasses (shot glasses are a good choice), then place them on the lids. Serve immediately. Note: Please inform your guests that the shot is for drinking and that the salad is already marinated. This is not a salad dressing served separately.
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