a dressing that is very simply made and that can probably be
with a greater variety of salads than any other dressing.
• 1/4 teaspoon mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
If you are preparing dressing in advance, place it in the fridge
because the ingredients will separate if the dressing is allowed to
but the colder they are, the more easily will the emulsion form and the
longer will it remain. If ice cannot be used, have the ingredients as
as possible before mixing them.
the dry ingredients
and place them in a bowl.
the vinegar and oil and add them to the
dry ingredients. If possible, place a piece of ice the size of a walnut
in the bowl.
with a fork until the ingredients are thoroughly mixed
and the oil and vinegar form an emulsion that will remain for a short
NOTE: Sometimes a
more highly seasoned French dressing is desired. In such an event, beat
into the dressing the following ingredients:
tablespoons finely chopped onion
or 1 tablespoon onion juice
tablespoons chopped pimiento
large green pepper,
tablespoons chopped parsley
|Did You Know?
may be used with any vegetable salad, with salads containing almost any
combination of fruit, and with meat, fish, and egg salads.
Keep in mind,
of course, that fruit-salad dressing blends very well with fruit salad
and is considered by most to be more delicious than French dressing,
if one is pressed for time and does not have the necessary ingredients
for making any other kind, this one may nearly always be utilized. In
to these uses, French dressing, as has been previously explained, may
be used to marinate salads before mayonnaise or other dressing is mixed
with them. A point that should always be remembered in the making of
dressing or any other dressing containing oil or vinegar is that the
of the oil and vinegar has much to do with the desirability of the