French Dressing for Green Salads, Combination Salads, and Marinades
The basic French dressing of France is very simple indeed — oil, wine vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic are optional. Although dressing will keep for a day or two, it is usually best when freshly made.
Recipe information
Yield
Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens
Ingredients
1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice
1/8 teaspoon salt
Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
6 to 8 tablespoons best-quality olive oil or salad oil
Fresh ground pepper
Optional: 1 tablespoon minced shallots or scallions and/or 1/4 teaspoon dried herbs such as tarragon or basil
Preparation
Step 1
Either make the dressing in your empty salad bowl: Beat vinegar or vinegar and lemon juice, salt, and optional mustard in bowl to dissolve the salt. Then beat in the oil by droplets, and finally the optional shallots or scallions, and such seasonings as you feel necessary.
Step 2
Or place all ingredients in a covered jar, shake vigorously to blend, and correct seasoning.
The French Chef Cookbook
Ballantine Books
