Monday, July 27, 2009

French Oil-Vinegar Salad Dressing

One tablespoon of vinegar; three tablespoons of olive oil; one saltspoon (1/4 teaspoon) of pepper, and one saltspoon (1/4 teaspoon) of salt. (This is half a spoon too much pepper for Americans.) Add a trifle of onion, scraped fine, or rubbed on the salad bowl, if it is desired at all. Pour the oil, mixed with the pepper and salt, over the salad; mix them well together; then add the vinegar, and mix again. Serve on a leaf of crisp lettuce.

From "Favorite Dishes", by Carrie V. Shuman, 1893

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