This dressed a green salad to accompany a Gruyère and smoked bacon Rösti that I cooked yesterday.
It reminds me of one served at the now defunct Hotel ‘Alpina’ in the Swiss monastery town of Engelberg where I went skiing as a child with my parents. Engelberg was reached then by a rickety rack and pinion train that picked its way through the mountains at ambitious angles.
2 tablespoons natural yogurt
1 tablespoon of flavourless oil (sunflower, vegetable, groundnut etc)
1 tablespoon of white wine vinegar
1.5 teaspoons caster sugar
2 teaspoons Dijon mustard
1 tablespoon, finely chopped dill
1 garlic clove, bruised slightly (to be removed)
salt and pepper
How to make:
Mix all of the ingredients well. Remove the garlic clove before serving.
Eat with lettuce such as cos, round lettuce, romaine and some grated carrot or kohlrabi would be nice additions. Always toss a salad just before serving it.