French Dressing:
For salads, make the dressing in an empty bowl or a jar, so that all ingredients are well blended and flavoured before the salad is mixed with the dressing. And be sure the salad greens are perfectly dry so the dressing will adhere to the leaves. Salad dressings are always best when freshly made; if they stand around for several days they tend to acquire a rancid taste.
For about half a cup
1/2 to 2 Tb wine vinegar or a mixture of vinegar and lemon juice
1/8 tsp salt
Optional: 1/4 tsp dry mustard
6 Tb salad oil or olive oil (salad oil is tasteless)
Big pinch of pepper
Optional: 1 to 2 Tb minced green herbs, such as oregano, thyme or chives (dried herbs can also be used)
Directions: Either beat the vinegar or lemon juice in a bowl with the salt (and optional mustard) until the salt is dissolved, then beat oil by droplets, and season with pepper. Or place all ingredients in a screw-top jar and shake vigorously for 30 seconds to blend thoroughly. Add herbs at the end before dressing the salad.
From Julia Child's Mastering the art of French Cooking
Nice and simple! Look forward to reading more of your recipes.
ReplyDeleteI love what you are doing with these Blogs! Nice to see so much enthusiasm and talent in an area so many young people have little to no interest in. Looks good on you. :-)