Name: French Salad Dressing
Cuisine: American
Ingredients: 1 saltspoon of pepper with one of salt; 3 tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine; 1 tablespoonful of vinegar; 1 salad is that it should be cool

Original Recipe

Mix one saltspoon of pepper with one of salt; add three tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine; then one tablespoonful of vinegar; when well mixed, pour the mixture over your salad and stir all till well mingled. The merit of a salad is that it should be cool, fresh and crisp. For vegetables use only the delicate white stalks of celery, the small heart-leaves of lettuce; or tenderest stalks and leaves of the white cabbage. Keep the vegetable portion crisp and fresh until the time for serving, when add the meat. For chicken and fish salads use the "Mayonnaise dressing." For simple vegetable salads the French dressing is most appropriate, using onion rather than garlic.

1 saltspoon of pepper with one of salt
3 tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine
1 tablespoonful of vinegar
1 salad is that it should be cool

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1

Mix one saltspoon of pepper with one of salt; add three tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine; then one tablespoonful of vinegar; when well mixed, pour the mixture over your salad and stir all till well mingled.
2

The merit of a salad is that it should be cool, fresh and crisp.
3

For vegetables use only the delicate white stalks of celery, the small heart-leaves of lettuce; or tenderest stalks and leaves of the white cabbage.
4

Keep the vegetable portion crisp and fresh until the time for serving, when add the meat.
5

For chicken and fish salads use the "Mayonnaise dressing." For simple vegetable salads the French dressing is most appropriate, using onion rather than garlic.

Original Recipe

Ingredients

Instructions