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French Salad Dressing


  • 1 saltspoon of pepper
  • 1 saltspoon of salt
  • 3 tablespoonfuls of olive oil
  • 1 even tablespoonful of onion scraped fine
  • 1 tablespoonful of vinegar


Mix pepper with salt; add olive oil and onion; then vinegar; when well mixed, pour the mixture over your salad and stir all till well mingled.

The merit of a salad is that it should be cool, fresh and crisp. For vegetables use only the delicate white stalks of celery, the small heart-leaves of lettuce; or tenderest stalks and leaves of the white cabbage. Keep the vegetable portion crisp and fresh until the time for serving, when add the meat. For chicken and fish salads use the "Mayonnaise dressing." For simple vegetable salads the French dressing is most appropriate, using onion rather than garlic.


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The White House Cookbook (1887).

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