“Shake French dressing well and serve it in a bowl which matches your salad plates.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 7: 500 Delicious Salad Recipes (1953)
FRENCH DRESSING AND VARIATIONS III
Makes 1 ¼ C
1 C olive oil or salad oil
¼ C vinegar
½ tsp salt
Few grains cayenne
¼ tsp white pepper
2 Tbsp chopped parsley
Combine, and beat or shake thoroughly before using.
VARIATIONS
Using 1 C French Dressing as a foundation:
ANCHOVY—Add 2 Tbsp anchovy paste or mashed anchovies and 1 Tbsp pearl onions
CAPER—Add 1/3 C minced capers
CHIFFONADE—Add 1 Tbsp chopped beets, 1 Tbsp chopped chives, and 1 Tbsp chopped hard-cooked egg
And a Big salad bowl more below the fold!
CHIVE—Add 1 Tbsp chopped chive, minced shallot or onion
CATTAGE CHEESE—Add 3 Tbsp cottage cheese and 1 Tbsp chopped
chives
CUCUMBER—Add 3 Tbsp grated cucumber and 1 Tbsp chopped
chives
FINES HERBES—Add 1 Tbsp minced parsley, 1 Tbsp minced
watercress, 1 Tbsp minced chervil, and 1 Tbsp minced basil
GARLIC—Rub bowl with crushed clove garlic
GINGER ALE—Use 2 Tbsp vinegar and 2 Tbsp ginger ale
HORSERADISH—Add 1 tsp prepared horseradish (preferably
homemade—see recipes in Basics section)
INDIA—Add 2 Tbsp chutney (preferably homemade—see recipes in
Basics and Canning … sections), 2 chopped hard-cooked eggs, and ½ tsp curry powder
MUSTARD—Add 2 tsp prepared mustard (preferably homemade—see
recipes in Basics section) to Garlic French Dressing
PEARL ONION—Add 2 Tbsp pearl onions
ROQUEFORT—Add 1/3 C soft Roquefort cheese, crumbled first
and creamed with 2 Tbsp French Dressing
TARRAGON—Use ¼ C tarragon vinegar
TOMATO—Add 1 C tomato juice (or use Spicy V-8 for a spicier
dressing), ½ clvoe garlic, minced, and 1 Tbsp confectioners’ sugar
VINAIGRETTE—Add 1 Tbsp chopped chives, 1 Tbsp chopped sweet
pickles (preferably homemade—see recipes in Canning … section), and 1 tsp
chopped capers
WHITE WINE—Use ¼ C white wine vinegar/
No comments:
Post a Comment
Be nice. Nothing inappropriate, please.