French Dressing
Ingredients
Directions
Combine three tablespoons salad oil, two tablespoons vinegar, preferably tarragon, one saltspoon salt, and two saltspoon pepper.
Mix well and pour over fresh vegetables.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Salad oil
- Carries flavor and gives the dressing body so it coats the vegetables.
- Vinegar
- Adds acidity, giving the dressing its sharp, bright taste.
The step that matters
Mix well. Oil and vinegar separate quickly because oil does not dissolve in vinegar. Mixing vigorously breaks the oil into small droplets that stay suspended briefly, so the dressing spreads evenly over the vegetables instead of pooling as separate layers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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