Salad dressing with linseed oil
Linseed oil is a very high quality and healthy oil and can be used for salad dressing as well as for many other cold dishes. Mix a vinaigrette with linseed oil.
What you need:
- linseed oil
- some sunflower oil to taste
- Apple cider vinegar or balsamic vinegar
- 1 teaspoon. medium hot mustard
- salt
- freshly ground pepper
- chopped herbs as desired
Salad dressing with healthy linseed oil - this is how it works
- The golden-yellow linseed oil is obtained from the ripe seed of the flax plant, the linseed, and is very healthy due to its unsaturated fatty acid content. When cold-pressed, it should be used primarily in salads and other cold dishes. Above all, do not store cold-pressed linseed oil for too long, it is very sensitive to air and the nutty taste of fresh oil quickly takes on a bitter note.
- Since linseed oil has a high viscosity compared to other salad oils, you should use linseed oil for one salad-dressing Mix about half and half with another high-quality oil that has little flavor, such as sunflower oil.
- Mix the linseed oil, oil, mustard and the vinegar for the salad dressing.
- Now season with salt, pepper and herbs and only then use a fork or whisk water or Wine Mix in to taste. Pour the fresh vinaigrette over the salad and mix in.
- Linseed oil is suitable for all fresh green salads, but especially for cucumber salads.
- In Lusatia and Silesia, linseed oil is also turned into curd and potatoes served. This combination is not only nutty, tasty and healthy, but also serves a preservative purpose - at least in earlier times. The linseed oil prevents dairy foods from becoming sour, in this case the quark.
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