Basic Dressing - (Vinaigrette)

Course : French
Serves: 1
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1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon wine vinegar
3 tablespoons vegetable oil

Preparation / Directions:

In salad bowl, combine salt, pepper, and vinegar. Stir until salt is dissolved. Stir in oil. Mix well. Add salad and toss gently. Makes enough dressing for a salad for 4 to 6 persons. Comments: One of the greatest culinary surprises for French people visiting the United States, is to be served a salad with "French Dressing" -- and they usually don't like it much. If there is such a thing as a "French Dressing" it is "vinaigrette": salt, pepper, oil, and wine vinegar. This is the basic dressing for nearly all salads and the only dressing (with the possible addition of chopped herbs) for what is called "simple salads." "Simple salads" include green tossed salad and green vegetable salads. "Salades composees," which are made of many different ingredients, are mostly served as hors-d'oeuvre. The dressing is more elaborate and often includes mayonnaise. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garv

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