Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
French Salad Dressing
Ingredients
Directions
Make the dressing
Stir a salt spoonful of salt and half as much pepper into a large spoonful of oil.
When the salt is dissolved, mix in four additional spoonfuls of oil.
Add a couple of spoonfuls of tarragon vinegar.
Mix thoroughly.
Adjust salt and pepper to taste, and substitute cucumber vinegar if desired.
Dress and serve
Do not dress the salad until just before serving.
Pour the mixture over the salad.
Let it be well turned.
Serve immediately.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Pepper + vinegartop 14% of all pairsSmell alikemoderateCooked together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oil
- Forms the base of the dressing and carries the flavour of the other ingredients.
- Vinegar
- Adds acidity that brightens the dressing and balances the richness of the oil.
- Salt
- Seasons the dressing and helps dissolve into the oil before the rest is added.
The step that matters
Dress the salad just before serving. Vinegar and salt draw moisture from leafy greens and cause them to wilt, so dressing too early leaves the salad limp.
“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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