One of the key sauces for all cold vegetables is a French vinaigrette. This is how I make mine
Take a small bowl and a teaspoon
1/2 teaspoon of Dijon mustard
1 teaspoon vinegar (Balsamic, white, red or apple cider to taste)
Salt and pepper
A good olive oil - not strong tasting - or sunflower oil.
You can also add a crushed clove of garlic, if the salad will take it. Don't add garlic for eg asparagus.
Stir the vinegar and mustard together into a paste and then slowly pour in a few drops of oil, stirring constantly.
Continue adding oil as the paste thickens, until you have about 1/4 of the bowl full of a runny vinaigrette.
If the oil won't blend but separates, either keep all the ingredients - and the bowl - in the fridge, or add an icecube
while you are blending.
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