Dressing

Dijon mustard • apricot juice (fresh if possible; see tip) • grated Parmesan cheese • apple cider vinegar • olive oil (see tip) • black garlic • heaping tablespoon dried mixed herbs (homemade blend with garden herbs) • Black pepper • chopped parsley (see tip)

cooked pasta (about 400 grams) • ripe avocado • cherry tomatoes • small handful of corn (optional) • feta cheese (about 100 grams, optional) • thick sour cream (15%) • olive oil • salt and pepper • parsley • garlic powder • drops of Maggi seasoning sauce

nonfat Greek yogurt (or nonfat plain yogurt) • grated Parmesan cheese (15 g) • Dijon mustard • Worcestershire sauce (or soy sauce) • lemon juice • garlic powder • Salt and pepper to taste • little water to thin if needed • olive oil (optional, but adds a bit of creaminess)

Dijon mustard • white balsamic vinegar • olive oil • soy sauce (I use Kikkoman) • chives • Persian blue salt • Freshly ground pepper

chicken breast (260 g) • baguette (70 g) • curly endive lettuce (120 g) • light sour cream, 12% fat (70 g) • Worcestershire sauce (7 g) • drops of Tabasco sauce • anchovy paste (10 g) • grated Parmigiano Reggiano (10 g) • Zest of half an untreated lemon • little water