Summary

Ingredients

• 1 large lime (s), or 2 smaller ones
• 1 teaspoon mustard
• 4 teaspoons vinegar (white wine vinegar)
• 1 teaspoon herbs
• 1 teaspoon sugar
• 5 tablespoon oil
• salt and pepper

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Instructions

1. Basically a normal vinaigrette, only with lime juice.
2. It is best to quarter the lime, so you can cut off the peel very well. Then, in a small bowl, like with a caipirinha, crush the pulp with about a teaspoon of sugar (I used brown sugar). The limes are then taken out again. So that as much juice as possible comes out, you should squeeze out the limes a little on the edge of the bowl before taking them out. Of course, you can simply squeeze out the lime juice by hand.
3. Now add the mustard, 1/2 to 1 level teaspoon. Then standard herbs (e.g. 8 frozen herbs), 3-4 teaspoons of white wine vinegar, a little salt and pepper. Mix the whole thing with a whisk. Then gradually add the oil (e.g. olive oil, possibly half of the sunflower oil) until the dressing becomes a little creamier. It is best to put the whole thing in the refrigerator for another hour - enough for a large or 2 smaller salad plates and goes well with standard salads such as B. Iceberg + Tomato + Tuna.