Horseradish dressing: Mix yogurt and crème fraîche with the grated horseradish (fresh or from the jar) and the juice of the untreated lime. Stir in the washed, cored and finely chopped apple. Add the washed and finely chopped dill sprigs. Season with the grated lime zest, sugar and salt. Goes well with endive, potato and sausage salad.
Orange-ginger dressing: mix yogurt with sour whipped cream. Stir in some grated zest and juice of untreated orange. Season with salt, sugar and ginger powder (or 1/2 cm freshly grated ginger root).
Add minced hazelnuts. Goes well with chicory and radicchio salad.
Papaya dressing: cut ripe papaya in half, remove seeds. Lift pulp from peels with a spoon, mash with a blender. Season the papaya puree with the juice of one lemon, Tabasco and salt. Finally, fold in the stiffly whipped cream and the washed lemon balm leaves, dabbed dry with a piece of kitchen crepe and finely chopped. Goes well with all seafood salads.
Asian dressing: mix leaf salad mayo with ketchup and chili sauce. Season with sambal oelek, salt and a tiny bit of juice from a lemon.
Fold in the chopped pepper and diced egg. Goes well with iceberg and beef salads.
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