Salad sauce on the basis of olive oil and vinegar very often meets in European cuisine as gas station for light vegetable salads and also salads use of salad herbs - arugula and a leaf lettuce. For preparation we use two types of vinegar. Olive oil only of a cold extraction. And Provence herbs will betray to sauce unique aroma, and to all dish - refined taste.
It is required to you
- 2 tablespoons of wine vinegar
- 1 tablespoon of balsam vinegar
- 3 tablespoons of olive oil
- 5 teaspoons of Provence herbs
Instruction
1. Mix wine and balsam vinegar.
2. Add olive oil.
3. Add Provence herbs and salt.
4. Slightly shake up sauce a nimbus.
5. Fill with sauce salad.