Salads and crudités: there's no more than dressing in life!
For the salads and raw vegetables, we will favor cold sauces to keep the fresh side. To change a little habits and forget the reflex vinaigrette, explore the possibilities offered by another base: yoghurt. Sweet or spicy, yoghurt sauces give you the choice. The most classic is the yogurt sauce with 1 spoon of Dijon mustard, salt, pepper and a little chopped chives. Raised enough, this sauce brings a little authentic side with the small grains of mustard and marries very well with the salads, raw vegetables and cold vegetables, such as green beans for example. For more softness and color, you can take a cottage cheese, add cilantro and turmeric, your vegetables will not rise.
Dare sweet and salty
The trend is to sweet-salt associations with the star of vinegars, the vinegar balsamic. You take a spoon of vinegar balsamic with lemon juice and, the finishing touch, two tablespoons of honey. You will have a sauce slightly spicy and slightly sweet that will revive your salads. But you can go further in the exotic by mixing the inside of a passion fruit with a tablespoon ofoil hazelnut, vinegar and some zest of orange or lemon. It's mega good and so original.
