All-American French Dressing

Published June 1, 2005.

Why this recipe works:

Equal parts ketchup and vegetable oil, spiked with white vinegar, formed the base of our All-American French Dressing. We added grated onion to the vinaigrette for a sharp bite without the crunchy bits of onion that would mar its otherwise smooth texture. The unusual touch of Tabasco sauce… read more

Equal parts ketchup and vegetable oil, spiked with white vinegar, formed the base of our All-American French Dressing. We added grated onion to the vinaigrette for a sharp bite without the crunchy bits of onion that would mar its otherwise smooth texture. The unusual touch of Tabasco sauce balanced the sweetness with a little heat.

less

Makes 1 cup

Odds are that you have everything you need in the pantry to make this quick and easy salad dressing. Use the large holes of a box grater to grate the onion, and remember that a little bit of grated onion goes a long way. This dressing is traditionally served with iceberg or other mild lettuces such as green leaf, red leaf, romaine, Boston, or Bibb. We think its sweet-and-sour punch also works well with bitter greens, such as Belgian endive, radicchio, and watercress.

Ingredients

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