Never hurts to have a barebones salad recipe base to build from. The following is just that. (Also, I have no idea why it’s called Swiss; maybe because it’s almost as flexible as the infamous knifetool?)
Swiss Basic Salad & Dressing
Course: Side DishServings
4
servingsPrep time
5
minutesCooking time
5
minutesIngredients
1 pinch pepper
1 teaspoon mustard
1/3 teaspoon salt
3 tablespoons vinegar
4 tablespoons oil
Instructions
- Add all ingredients into a jar with a lid, and secure tightly.
- Mix (by shaking the jar vigorously) the ingredients well.
- You may add some faux-nion, faux-lic, spices or herbs to your liking. (edited to add: I like lemon, marjoram, and rosemary best)
Notes
- A typical side salad could include some green kale, romaine lettuce, red cabbage, carrots, pickled beets (tomato if you aren’t avoiding), cucumber, and some beans (white or red). Some people like to add half an egg or decorate the salad with nuts or pumpkin seeds.
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What herbs would you recommend?