Simple French Dressing

Ingredients

• Three table-spoonfuls of olive oil
• One table-spoonful of vinegar
• One-half tea-spoonful of salt
• One-quarter of a tea-spoonful of pepper
• One tea-spoonful of onion, scraped fine

Method

1. 1

   Mix the pepper and salt together, add the oil and onion, and then pour in the vinegar.

2. 2

   Mingle all well, and pour the dressing over the salad.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 128. The excerpt below is the record exactly as published.

simple French dressing for salads served without fish or fowl ; and for chicken and fish salads and for some kinds of vegetables, such as tomatoes and cauli- flowers, they use the mayonnaise sauce. This choice of dressings is almost universal in London and Paris. In America we use the mayonnaise on all salads, which is 292 SALADS. 293 really to be deplored. A simple salad with French dressing is, after all, the most satisfactory when one has been served with a heavy dinner before it. In giving recipes for salad-dressing it is almost impos- sible to mention exact quantities, especially when we con- sider the diversity of tastes. Delmonico, it is said, used but one yolk as a foundation for a quart of oil, with salt and cayenne for seasoning. In preparing dressing, use a silver or wooden fork, a large soup-plate, which should be very cold, the best oil and strong vinegar. A com- mon question is, "What can we use in place of oil?" Cream and melted butter may be used, but they by no means take the place of the oil. Green vegetables that should be crisp but have become wilted can be freshened by being laid in ice-water for at least an hour before using, and then dried carefully on a soft towel, care being taken not to bruise them. The dressing should never be mixed with any salad until it is needed to serve, and both salad and dressing should be served on as cold a dish as possible. SIMPLE FRENCH DRESSING. Three table-spoonfuls of olive oil. One table-spoonful of vinegar. One-half tea-spoonful of salt. One-quarter of a tea-spoonful of pepper. One tea-spoonful of onion, scraped fine

Cook this with the app: pantry check, scaling, and the assistant.