Mediterranean Vegetable Salad: (4 to 6 servings)
1/2 kg fresh green or yellow beans or both, 4 tomatoes, 1 marinated egg plant (ready made from store) 1/2 kg fresh mushrooms, 2 anchovy fillets, 1 onion, 1 clove garlic, 1 tablespoon (tbsp) capers, 100 grams of feta cheese, green and black olives to taste, fresh parsley, estragon or basil, 1 teaspoon sugar.
Preparation: Cook beans, not too tender. Fry sliced mushrooms, cool, add chopped drained anchovy fillets, whole capers, half olives, feta cheese, add fresh parsley, basil. Add nuts or seeds, eg. pecans or sesame to taste.
Marinade: Combine 8 tbsp canola or other cold pressed oil with 4 tbsp balsamic vinegar, sugar, pepper, salt, and chopped garlic to taste. Pour over salad and let stand for approx. 1 hour, toss before serving.
Bavarian Potato Salad: (4 to 6 servings)
1 kg salad potatoes, 1/4 litre hot boullion (concentrated soup stock), 1 onion, dill and parsley, 1 English cucumber, 2 tomatoes, 3 hard boiled eggs.
Preparation: boil potatoes, peel and let cool. Slice cucumber thinly into bowl. Sprinkle dill and salt over cucumbers. Slice cooled boiled potatoes into bowl. Add diced onions and chopped parsley. Add salt and fresh pepper to taste. Bring water to boil, make 1 cup of strong boullion stock, pour over salad.
Marinade: 8 tbsp cold pressed canola or sunflower oil, malt vinegar and 1 tbsp sugar, salt, pepper to taste.
Combine sugar, vnegar and oil, add to salad. Mix well. Garnish with tomatoes and boiled eggs.
Variations:
1. Same preparation as above, for cucumber substitute dill pickles.
2. Add endive or radicchio lettuce.
3. Use home-made mayonnaise from cold pressed oil instead of vinegar dressing

Vinaigrette for salads or artichokes:
3 anchovy fillets, 1 clover garlic, 1-2 charlotte onions, 1 tbsp capers, twigs of estragon, basil and parsley, 2 tbsp cider or balsamic vinegar, 10 tsp. cold pressed sunflower or canola oil, chives salt and freshly ground pepper.
Preparation:
Chop in blender drained anchovies, garlic, onions and capers, all herbs. Add vinegar and oil slowly, add chopped chives, salt and pepper. Serve.
Variation: Add 2 tbsp Dijon mustard, or 2 tbsp creme fraiche.