Homemade mayonnaise is especially great as a dressing or sauce base, as it is easily variable depending on what type of oil you use in it. This salad is all about walnut oil, only in form of a mayonnaise.
2 large handful of mixed salad greens
2 slices of brown bread
half a sausage (dry)
70 ml kefir
1 egg yolk
200 ml cold pressed walnut oil
1 teaspoon freshly squeezed lemon juice
1 coffeespoon mustard
100 g quark or cottage cheese
freshly ground black pepper
For the mayonnaise, separate the egg. Gradually pour the walnut oil into the egg yolk, stirring frequently. When the cream has absorbed all the walnut oil, add salt, pepper, lemon juice and a coffespoon of mustard. Pour in the kefir and so the sauce is done.
Cut the sausage in half, then slice it up and toast. Toast the bread (in my case, a flatbread made with grape seed flour and pumpkin seed flour) in the sausage fat over low heat. Add a bit salt and pepper.
Pile up the salad on a big plate, scatter pieces of quark and sausage over the salad then pour over the sauce and scatter bread cubes on top. You can always add some more sauce at the table.