page orSalad dressings are said to be best after they have stood (in the fridge) over night but we often prepare it the same day. We usually make twice or three times the amount and refrigerate the balance. This way there is always some ready for a quick salad snack. We would suggest you try a single serving (enough for one meal) first and find out what you really like. What ever you do, do not put the dressing on the salad in advance of serving. Serve the dressing on the side or drizzle it over the salad just before presenting it.
Tech. tip: Please read the instructions CAREFULLY before commencing preparation.
2 Tbs. - Lemon juice
3/8 C. - Mayonnaise
1/8 - Tsp. Pepper
1/4 - Tsp. Salt
1/4 - Tsp. Sugar
Blend these ingredients well with a fork or wire whip until absolutely smooth.
Add one tablespoon of your favourite: parsely, chives, tarragon - whatever your favourite herb or what fits the meal you are serving, and blend well. This must be done at least one hour before serving to allow the herbs to reconstitute (if dried as we use) and for the flavours to blend a bit.
Most french dressings are made with some tomato catsup. We do not enjoy it that way. You can, however, add a teaspoon if you like catsup in your salad.
2 Tbs. - Vinegar
1/2 C. - Mayonnaise
1/4 - Tsp. Pepper
1/4 - Tsp. Salt
1/4 - Tsp. Sugar
1 - Tsp. Prepared Mustard
Paprika to colour
Blend all ingredients (EXCEPT the paprika) using a fork or wire whip, until smooth. Once this is done add 2 teaspoons paprika and blend very well until all the paprika is absorbed. Add paprika, 1/2 teaspoon at a time, blending completely, until the desired colour is reached. Not enough paprika will leave your dressing too tangy while too much will cause it to be grainy. The finished colour should be a dull orange.
A special note about French dressing: It can taste awful on its own. If you wish to taste it (and we always do) do so by dipping a piece of lettuce into it.
A special tip about French Dressing: There is something about hard boiled eggs and french dressing. Slice a hard egg and lay it around the top of your salad bowl. This dressing really works well with a salad garnished with egg slices.
One head - Romain lettuce - wash this well in advance giving it ample time
to dry properly!
Croutons to taste (Yvonne doesn't like them but Mason does so he gets what
ever is in the salad)
Anchovies - not too much - they're very salty! (Some people choose not to
add them at all)
Juice of 1/2 lemon (approx 2 tbs)
1 small clove of Garlic - crushed
1/4 Tsp - Sugar
1/4 Tsp - Salt
1 Tbs - Capers
1/2 C - Mayonnaise
1 egg - Use only good quality, fresh eggs. Eggs, partially cooked (as these
are) must be fresh and properly stored!
Blend all ingredients (EXCEPT THE EGG) well with a fork or wire whip until smooth. Do not try to crush the capers - they should be whole in the salad dressing.
Put the egg into boiling water for 1 to 1 1/2 minute.
Spoon the egg into the mixture and beat with a fork or wire whip until smooth.
With the lettuce ( well dried and torn by hand) in the bowl, mix in the croutons and anchovie pieces. Just before serving, mix the sauce into the salad and serve.
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