Is this a recipe for embalming fluid? yuk.



"Jennifer" wrote in message
...
The French Chef is gone.

Bon Apetit!

VINAIGRETTE

French Dressing for Green Salads, Combination Salads, and Marinades

The basic French dressing of France is very simple indeed — oil, wine
vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic are
optional. Although dressing will keep for a day or two, it is usually
best when freshly made.

1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar
and lemon juice
1/8 teaspoon salt
Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
6 to 8 tablespoons best-quality olive oil or salad oil
Fresh ground pepper
Optional: 1 tablespoon minced shallots or scallions and/or 1/4
teaspoon dried herbs such as tarragon or basil

Either make the dressing in your empty salad bowl: Beat vinegar or
vinegar and lemon juice, salt, and optional mustard in bowl to dissolve
the salt. Then beat in the oil by droplets, and finally the optional
shallots or scallions, and such seasonings as you feel necessary.

Or place all ingredients in a covered jar, shake vigorously to blend,
and correct seasoning.



Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens.


The French Chef Cookbook