The 3 things making the difference between an average salad and a super-duper salad are:
1. the freshness of the veggies
2. the addition of fermentation
3. the tastiness of the dressing
Taste the dressing before pouring over a salad – extra tangy is always good
Dressing
1 tablespoon Olive oil (extra virgin)
125 ml dry champagne
freshly ground pepper
dash of pounded fermented ginger and turmeric
Sauerkraut with olive oil, grated carrots, and apple mix.
Champagne pour and season with pepper and ginger.
Sprinkle with grated kefir / kvass/ kombucha activated Brazil nuts.
Transform Scrap Vinegar into Vinaigrette
Blend 2 tablespoons olive oil, 3 tablespoons scrap vinegar, 1 tablespoon kombucha vinegar, 1 teaspoon kombucha mustard, a pinch of rapadura, 1 fermented clove garlic / honey infused garlic, seasoning to taste.
Can also whisk all the ingredients together with a fork.
Tasty with egg yolks whisked into and poured over Salad Nicoise just before serving.
Teams beautifully with a Greek salad – top steamed fresh green beans or orange and fennel or add loads of fermented garlic and add to cooked pasta, olives, zucchini, shallots, capsicum, cucumber, and steamed broccoli.
Coleslaw dressing, tempeh, and bean sprouts.
Pineapple scrap vinegar is a great addition in a barbecue sauce.
What is your go to dressing?
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