Delicious and light salad dressing that makes even sceptics eat salad
I got this salad dressing recipe directly from one of the best chefs I know: Steven Trumpfheller, who has delighted hundreds of Danish guests in Prague when he ran restaurant U Emy Destinnove
Steven's "secret" salad dressing
If you've ever visited the now defunct restaurant U Emy Destinnove in Prague and had a salad with your meal, you've probably begged Chef Steven Trumpfheller for the recipe afterwards.Now that the restaurant no longer exists, I dare to reveal it. Steven will forgive me without a doubt 🙂 🙂 .
Equipment
- Optional immersion blender
Ingredients
Large portion
- 1 cloves of crushed garlic Half a clove or a small clove - otherwise it can overpower
- 1 sprig thyme (leaves only)
- 1 tsp Dijon mustard
- 2 tbsp honey
- 1 dl white balsamic vinegar or apple cider vinegar
- 2 dl extra virgin olive oil
- OPTIONAL. ½ egg yolk
- salt and pepper white pepper preferred
Smaller portion
- ½ tsp garlic powder
- 1 tsp Dried thyme or herbes de Provence
- ½ tsp Dijon mustard
- 1 tbsp honey
- ½ dl white balsamic vinegar or apple cider vinegar
- 1 dl extra virgin olive oil
- salt and pepper white pepper preferred
Method
- Whisk all ingredients together. Preferably with an immersion blender
- If you add eggs, it's definitely best to use the immersion blender. It gives a velvety smooth consistency
- If the dressing is egg-free, it will keep for a long time in the fridge. Take it out well in advance, as olive oil usually becomes very thick when cold.
English (UK) 
Dansk
1 Comment
[...] is of course optional, but I like spicy potato wedges and possibly a green salad with Stevens Secret Dressing NB! If you have two oven racks so you don't cook chicken and potatoes in layers, both [...]