Dark French Dressing
Source of Recipe
Ft Lauderdale Sun Sentinel - You Asked For It
Recipe Introduction
I have been trying to re-create the best French salad dressing I have ever had. We were visiting friends in Indiana last summer and had dinner several times at a family-owned restaurant where they lived. It was a house dressing, and we asked for it every time we went. I also begged the owner for the recipe but was unsuccessful. I have tried to duplicate it. It was dark in color, and I suspect it might have had ketchup in it. My husband suggested I write and ask for your help
Answer:
We wonder if our file recipe for Dark French Dressing that is indigenous to Indiana might be the one Holmblad wants. We got that recipe, which includes ketchup, from our neighbor when we lived in that state for a short time. It gives a whole new dimension to salads.
A delicious variation for tossed greens as well as many other types of salads.
List of Ingredients
1 cup vegetable oil (we used canola)
1/2 cup ketchup
1/4 cup vinegar (we used apple cider vinegar)
1 very small onion, quartered
1 teaspoon salt, or to taste
1 teaspoon paprika
2/3 cup sugar
Recipe
In a food processor fitted with the metal blade or a good blender, combine all the ingredients. Process or blend until thoroughly combined and the sugar dissolves.
Refrigerate the dressing in a tightly covered jar for up to a week.
Makes about 2 cups.
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