Summer Salad with Balsamic Dressing

First, for the salad dressing, put all the vinegars in a suitable bowl. Then add the fining sugar.

The amount of refining sugar also depends on the individual taste. If the acidity of the vinegar seems pleasant, but it does not yet taste sweet, the lauter sugar is correctly dosed.

Then gradually add the oils, stirring throughout, in a leisurely manner so that an emulsion forms and the vinegar and oil combine for a period of time.

Clean and pluck all the lettuces, then wash well and spin dry well.

Arrange the salads loosely and nicely high in a plate, garnish with chopped cherry tomatoes and radishes, and drizzle liberally with the dressing so that all the leaves are wetted.

Only at the end, sprinkle the toasted bread croutons over the salad to keep them crunchy.

Preparation Tip:

The dressing will keep for several weeks refrigerated in a glass bottle, but must be shaken well before each use.

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