5 vinaigrette sauces to enhance your summer salads

Tired of salads that are too simple with a vinaigrette that has been seen, reviewed and re-examined? Exit the classics, we reinvent summer salads with vinaigrette sauces that change and delight!

A nice, slightly sweet vinaigrette that will add some pep to your summer salads! The honey and raspberry vinegar vinaigrette is one of the variations that brings sweetness and a fruity side to your dishes. It is ideal to accompany dishes with sweet and savory notes such as goat cheese toast or even vegetable-based starters such as potato or tomato-mozzarella salad.

Ingredients for 4 persons

• 10 tbsp. tablespoon of olive oil
• 6 tbsp. teaspoon date sugar
• 6 raspberries
• 4 tbsp. teaspoon vinegar
• 2 pinches of salt

PREPARATION :

1. Crush the raspberries.
2. Mix everything.
3. Add the olive oil.
4. Serve.

TIPS: When making a date sugar vinaigrette, one of the tips to know is that you should not add the olive oil first. In fact, it is the vinegar that will allow the date sugar to dilute properly in order to obtain a perfectly homogeneous vinaigrette.

Everyone knows how to make a classic vinaigrette. But did you know that there are many ways to make vinaigrette? Sweet, salty, exotic, tangy… In short, today here is the original and excellent recipe for passion fruit vinaigrette!

Ingredients for 4 persons

• 4 passion fruits
• 3 tbsp. tablespoon of olive oil
• 1 pinch of salt
• 1 pinch of pepper
• 1/2 tsp. teaspoon powdered sugar

PREPARATION :

1. In your bowl, put the pulp of your passion fruit.
2. Add a pinch of salt, a pinch of pepper, a pinch of sugar.
3. Mix everything and pour in THE 3 tablespoons of olive oil.
4. Lightly emulsify.
5. Serve.

Ingredients for 4 persons

• 125 ml (1/2 cup) 0% plain Greek yogurt
• 60 ml (1/4 cup) milk
• 15 ml (1 tbsp) Dijon mustard
• 30 ml (2 tbsp.) lemon juice
• 15 ml (1 tbsp.) date sugar
• 15 ml (1 tbsp) chopped parsley
• 15 ml (1 tbsp.) chopped chives
• 10 ml (2 tsp) chopped garlic
• 2.5 ml (1/2 tsp) onion powder

PREPARATION :

1. In a bowl, whisk the Greek yogurt with the milk and Dijon mustard.
2. Incorporate the rest of the ingredients.
3. Store in a cool place (this vinaigrette will keep for 2 to 3 days in the fridge).
4. Salt and pepper to taste.
5. Serve.

INGREDIENTS: For 1 half jar of jam

• 7 tbsp. tablespoon of olive oil
• 2 tbsp. tablespoon of cider vinegar
• 2 tbsp. tablespoon of Zaatar
• 1 C. tablespoon of date sugar
• 1 preserved lemon
• A little salt
• Mill pepper

PREPARATION :

1. Cut the candied lemon in half, remove the seeds and put the half lemons in the bowl of a small blender type robot.
2. Add the rest of the ingredients and mix.
3. Taste and adjust the seasoning if necessary.
4. Pour into a jam jar and set aside to cool.

NOTE: We suggest serving it with a tomato and cucumber salad!

Ingredients for 4 persons

• 1 C. teaspoon strong mustard
• 10 cl of white balsamic vinegar
• 1 knife tip of turmeric
• 1 C. teaspoon date sugar
• 20 cl of olive oil
• Mill pepper

PREPARATION :

1. Mix the mustard, vinegar, turmeric and honey in a bowl. The salt is already present in the mustard, there is no need to add it.
2. Whip the vinaigrette, gradually drizzling in the olive oil.
3. Add pepper to your liking.
4. Use immediately on your lamb's lettuce or arugula salad.