A green salad is a great addition to any meal. Here are some tips for making the perfect sauce.
First of all, it is the taste and amount of sauce that will make the perfect salad. The sauce should reach every leaf, but an excess of sauce cures the salad, and it loses its crispiness. Too little sauce will leave the leaves bland.
Second, you can use olive oil, but only on the condition it is of gentle taste. If not—use a simple neutral oil or a special oil like peanut oil or walnut oil.
Wine vinegar is most often used and sometimes also spiced vinegar such as raspberry vinegar.
When seasoning the sauce, first add a little sugar or honey or maple to moderate the sourness. Then add salt, pepper and if desired—a clove of crushed garlic.
For a Mediterranean-style sauces also add capers and anchovies, and for an Asian-style sauces add chili, ginger and soy.
To mix the dressing, mix the ingredients well with the help of a blender or whisk or by vigorously shaking in a jar or a dedicated tool for making a sauce.
