Foodie Friday – French Dressing

French Dressing means something different in the US to what we know here in New Zealand.  Our French Dressing is a Vinaigrette.  In the US the classic vinaigrette is kicked up by the addition of ketchup!  I'll have to give this a try.

A tart, spicy, old-fashioned version from “The Glendale Women’s Athletic Club Cookbook,” mid-1920s.

1 cup oil

1/2 cup vinegar

1/2 cup ketchup

1 teaspoon salt

1 teaspoon chili powder

Pepper

Paprika

1 teaspoon Worcestershire sauce

1 teaspoon sugar

* Combine oil, vinegar, ketchup, salt, chili powder, dash pepper, dash paprika, Worcestershire and sugar. Stir vigorously or shake in lidded container to mix.

And here is our version:

Ingredients

1 tsp	Dijon mustard
¼ tsp	Salt
0.12 tsp	Ground black pepper
2 Tbsp	Wine vinegar
⅓ cup	Olive oil

Directions

1. Place mustard, salt and freshly-ground black pepper into a bowl. Add wine vinegar, stirring until salt has dissolved.
2. Add the olive oil, pouring in a thin and steady stream while whisking vigorously until amalgamated.
3. Serve drizzled over salad greens or other salad combinations, such as tomatoes and rocket.