Vinaigrette für heisse Sommertage

Vinaigrette for hot summer days

Ingredients:

  • 4 tbsp True Brodo (ice cold from the fridge)

  • 6 tbsp oil (toasted sesame oil or high-quality olive oil)

  • 1 tbsp freshly squeezed lime juice (amount to taste)

  • 1 to 2 tbsp vinegar (rice vinegar, apple cider vinegar, wine vinegar, or balsamic)

  • 3 anchovy fillets (finely crushed – replaces salt)

  • 1 shallot, extremely finely chopped

  • 1 clove garlic & 1 small chili (finely chopped)

  • Fresh herbs of choice (cilantro, Thai basil, or classic basil)

Preparation:

  1. Crush the 3 anchovy fillets into a fine paste with a fork in a bowl.

  2. Add the lime juice, vinegar, and ice-cold True Brodo and mix.

  3. Fold in the finely chopped shallot, garlic, chili, and fresh herbs.

  4. Finally, add the oil in a thin stream while continuously and vigorously whisking (with a whisk) until the sauce thickens.

Variations

The recipe can be adapted flexibly:

  • Asian: Toasted sesame oil, rice vinegar (or apple cider vinegar), cilantro, and Thai basil.

  • Mediterranean: Olive oil, white wine or red wine vinegar, and classic basil.

  • For more sweetness: For the Mediterranean version, use dark or light balsamic vinegar.

  • Acidity: Use more or less vinegar and lime juice depending on your preference.

Serving Suggestions & Summer Service

This vinaigrette is mixed directly with the ingredients:

  • Leafy greens: As a fine salad dressing that adheres particularly well to the salad leaves thanks to the True Brodo.

  • Crunchy summer vegetables: Ideal for vegetables like broccoli or cauliflower. Simply steam the vegetables briefly until still crunchy, shock them in ice water, drain well, and mix with the vinaigrette.

  • Boiled beef, beef & pulled chicken salad: Simply mix the cooked meat with the vinaigrette.

  • The vegetable match: Add crisp cucumber slices and ripe tomatoes and mix with the meat and vinaigrette.

  • BBQ side dishes: Ideal for mixing with cucumber salad, potato salad, or cold rice salad.

For those who like something unusual (Nose-to-Tail):

  • Octopus salad: I've tried this myself with this vinaigrette - it works perfectly.

  • Tripe salad: This is an idea of mine, entirely in the spirit of the Nose-to-Tail philosophy, and something I definitely want to try. I've heard that tripe (from beef) contains a lot of collagen, which excites me to try it. I haven't tested it myself yet, but it could work very well.

  • Important note: You really have to like chewing here. If you don't like that typical, slightly rubbery texture – similar to octopus – it's best to skip it. Personally, I love it, and if you're up for something new, you can give it a try.