A dressing that is very simply made and that can probably be used with a greater variety of salads than any other is French dressing. For instance, it may be used with any vegetable salad, with salads containing almost any combination of fruit, and with meat, fish, and egg salads.
- 3/4 tsp. salt
- 1/4 tsp. mustard
- 1/4 tsp. pepper
- 3 Tb. vinegar
- 1/4 tsp. paprika
- 1/2 c. oil
- Measure the dry ingredients and place them in a bowl.
- Measure the vinegar and oil and add them to the dry ingredients. If possible, place a piece of ice the size of a walnut in the bowl.
- Beat with a fork until the ingredients are thoroughly mixed and the oil and vinegar form an emulsion that will remain for a short time. The ingredients will separate if the dressing is allowed to stand, but the colder they are, the more easily will the emulsion form and the longer will it remain. If ice cannot be used, have the ingredients as cold as possible before mixing them.