A dressing that is very simply made and that can
probably be used with a greater variety of salads than any other is
French dressing. For instance, it may be used with any vegetable salad,
with salads containing almost any combination of lettuce and fruit, and
with meat, fish, and egg salads. It is true, of course, that fruit
salad dressing blends very well with salad that contain fruit, but 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.
3/4 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon pepper
3 tablespoons vinegar
1/4 teaspoon paprika
1/2 cup oil
- Measure the dry ingredients and place them in a bowl.
- Measure 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 mixing bowl. Beat well until the ingredients are thoroughly mixed
and the oil and vinegar form an emulsion that will remain for a short
time. The ingredients will separate if the dressing is allowed to
stand, but the colder they are, the more easily will the emulsion form
and the longer will it remain.
NOTE: If ice
cannot be used, have the ingredients as cold as possible before mixing