The kind of dressing to select depends both on the variety of salad served and on the personal preference of those to whom it is served.Some of these contain only a few ingredients and are comparatively simple to make, while others are complex and involve considerable work in their making.
Whether simple or elaborate, however, the salad dressing should be carefully chosen, so that it will blend well with the ingredients of the salad with which it is used. A number of recipes for salad dressings are here given.
They are taken up before the recipes for salads so that the beginner will be familiar with the different varieties when they are mentioned in connection with the salads.
As many of the recipes as possible should be tried, not only for the knowledge that will be gained, but also for the practical experience.
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.
Cream Salad Dressing
A simple dressing that requires very little time or skill in preparation and that affords a means of using up cream that has soured is the one given in the accompanying recipe.
Sweet cream may also be used in the same way if desired, and this makes an excellent dressing for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If the dressing is to be used for fruit salad, lemon juice may be used in the place of vinegar.
- 1 c. sour cream
- 1/2 tsp. salt
- 2 Tb. sugar
- 1/4 c. vinegar
Whip the cream with a rotary beater until it is stiff. Then add the sugar, salt, and vinegar, and continue beating until the mixture is well blended. Cool and serve.
Sour Cream Dressing
Sour-cream dressing is not a very economical one to make unless there happens to be sour cream on hand. It is, however, a very good dressing for both fruit and vegetable salad.
- 2 Tb. butter
- 1/3 c. vinegar
- 3 Tb. flour
- 1 c. sour cream
- 2 Tb. sugar
- 2 eggs
- 1 tsp. salt
- 1 c. whipped cream
Melt the butter in the upper part of a double boiler, add the flour, sugar, salt, vinegar, and sour cream. Cook together over the flame until the mixture thickens. Beat the egg yolks and add them to this. Place in the lower part of the double boiler and cook until the egg yolks thicken.
Beat the egg whites and fold them with the whipped cream into the salad dressing. Cool and serve.