Recipes > Salads > Salad Dressings > French Dressing > French Dressing

French Dressing


  • 1 tablespoonful of vinegar
  • 3 tablespoonfuls of olive oil
  • 1 saltspoonful of salt
  • 1 saltspoonful of white pepper
  • few drops of any good sauce


Lettuce should be well washed in very cold water, leaf by leaf, and drained in a basket, which comes for the purpose, then placed on the ice, and at serving time put into the salad bowl. Lettuce should never be cut with a knife, but torn with a fork and spoon, and it should not be allowed to stand after the dressing is poured over it.


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The Golden Age Cook Book (1898).

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