This week we celebrate the nationwide theme week for salads.
The salad dressing finishes a delicious taste. The Association of Commerce Garden Association
Finns have increased the eating of salads lately, according to a news release from the Trade Garden Association.
According to the Association, nearly 72 million domestic pots were cultivated in Finland in 2024, up to 12 million more than in 2023.
The range of salads is diverse, with dozens of different types of them: in pots, bags and in ready mixing.
Masterchef winner Samuli Sepponen It reminds us that there is seasoning behind good food.
It is always worthwhile to have a homemade vinegret in the salad. But mere drooping is not enough. The sauce should be carefully mixed with the salad. The appropriate amount of mixing is surprisingly large.
– According to the Italian tradition, the salad is mixed 40 times so that Vinegret adheres to the salad leaf evenly, Sepponen advises.
Vinigretti is a delicious side dish for a salad and is really suitable for any other vegetable or root friend. You can make a bigger sats at one time – it will stay in the refrigerator for several weeks, and only requires re -mixing the ingredients before use.
Easy vinegret
3 tbsp good oil
1 tbsp vinegar (eg white wine/balsamic vinegar or sherry vinegar)
1.5 teaspoon of sugar
0.5–1 teaspoon of salt
1. Stir until the sauce is emulsified, ie the ingredients mix. Add the vinegret to the bottom of the salad bowl and put on the salad. Stir.
Tip! The recipe is easy to change by adding fresh or dried herbs, lemon zest, ginger, mustard, etc.
The nationwide theme week for salads is now celebrated in the first week of September from 1st to 7th September.