In addition, chopped or grated (spicy) onions and shallots or pressed garlic can be used. If you only want to “perfume” the lettuce with garlic, rub the baking dish with a clove of garlic before dressing the lettuce. If you don’t like or can’t tolerate vinegar, you can also use the juice of a lemon. Yogurt, whipped cream, sour cream, mayo and milk can also be mixed into the vinaigrette. To round out the vinaigrette, Werner recommends mixing a pinch of sugar into the dressing. On leaf salads taste just as good: “Kracherle” (white bread cubes in a frying pan in a little oil on both sides golden brown roasted), bacon cubes raw or left out, nuts, the most diverse sprouts, cheese, cooked ham, hard-boiled eggs, but also apple, banana or orange pieces. As you can see, there are no limits to your imagination. All salads can be dressed with French sauce as well as Italian sauce. For bitter lettuce varieties such as dandelion, endive, frisée, onions, shallots or garlic taste very good.
Leaf lettuce mimosa
Dress the lettuce with a vinegar and oil marinade (e.g. “Italian Sauce”) and sprinkle with a hard-boiled egg, cut into small pieces or pressed through a coarse sieve.
Mix the lettuce with the Italian sauce and add the nasturtium (flowers and leaves).
Rocket salad
also rocket
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