Salad Dressings to Suit the Salads

Salad Dressings to Suit the Salads / CM

SALAD DRESSINGS TO SUIT THE SALADS — From the COOKS.COM Culinary Archive.

"There is a right kind of
salad for each occasion —
and dressings that best suit
each different kind of salad."

INTRODUCTION

SOME THINGS GO TOGETHER

Just as mint goes with lamb and cranberry goes with turkey . . . just as we put salt in our bouillon and sugar in our tea — So, there are appropriate salad dressings for each different kind of salad.

The old saying, "Make the sauce to fit the dish." could well be said, "Mix the dressing to suit the salad." For some things go together and some do not. Sugar and cream go well with peaches, but certainly not with sardines or asparagus. Cheese adds just the right snap of flavor to a pear. But you do not serve cheese on chicken. Good rich gravy is fine on a meat roast, but certainly not appropriate on ice cream. We enjoy mustard on cold meats, but not on caviar.

And so it is with salads and salad dressings. Some of them go together and some do not. We make salads of fruits, meats, vegetables and seafood. All so different! Is there any reason, then, why we should force one blanket flavor over everything? Should we put the same salad dressing over the pear, the sardines, the cold meat or the asparagus? No! Please, let's not permit one dressing, used repeatedly, to smother all their charm, individuality and variety with its own dominant taste.

Mix salad dressings to suit the salads.

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GARNISHING THE SALAD

It is in the preparation, dressing and serving of salads that the modern hostess may best express her individuality and good taste. Of all the things that come to our tables, salads are the simplest to make. But the simplest dish, like the simplest frock, often shows the greatest finesse.

With such little touches as these a salad may be made attractive; roses may be carved out of radishes or beets; lemons cut into fancy shapes; balls made of cheese; glossy green leaves placed on the side of a plate. Watercress or curly parsley may be casually placed; pimiento and green pepper added for color.

The art of serving salads successfully is very easy to learn. May I make the following suggestions?

Complicated combinations should be avoided.

Meat, fish or cooked vegetables should be neatly cut in fair-sized pieces instead of being chopped.

All ingredients should be thoroughly chilled before being used. Greens, when the come from the market, should be washed in cold, salty water. Then they should be carefully dried and kept in cheese-cloth bags in the coldest part of the refrigerator until needed.

Fish and seafood should be marinated in French Dressing for an hour or so before being made into salad. Marinating preserves color, freshness and firmness. If any of the other ingredients require marinating put them in separate bowls and combine them just before serving.

Remember that an attractive-looking dish invites the appetite. Make your salad as decorative as a bowl of flowers.

Some fruits, like apples, peaches, bananas and pears, have a tendency to become dark after slicing. This can be avoided by covering them at once with clear French Dressing made with either vinegar or lemon juice.

Select a salad according to its function and place in the meal.

When you have a rich dessert serve a light salad. If the dessert is going to be only a light touch of sweets, select a satisfying salad.

See that the salad does not extend over the edge of the plate or the dressing may run onto your table linen.

Dressings like French Dressing and most of the others mentioned in this guide, will keep for several days in a covered jar in the refrigerator. But it is well to remember that the dressing should be added to the salad just before the salad is served.

And most important . . . select the dressing suggested by the flavors of the salad. Don't use one dressing for every kind of salad.

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MIXING THE SALAD DRESSING AT THE TABLE

If you have ever dined in a four-star restaurant, you must surely have noticed the people who mix their own salad dressings right at the table. This pleasant custom, with its air of old-world charm, is becoming increasingly popular with modern hostesses.

When you mix the dressing at the table, the mixing bowl becomes the focus of all eyes. There is something fascinating in the deft movements of a woman's hands making the dressing that is going to enhance the flavor of her salad. On such an occasion select the loveliest bowl you have. Silver, clear crystal and fine china make equally attractive backgrounds.

When you have decided on the dressing you are going to make just before dinner gather all the ingredients that you will need for the dressing on a small tray. This can be brought in with the salad bowl and set within easy reach on the table. Thus the salad-mixing can be done deftly and smoothly. Of course, only the simplest salad-dressings should be made at the table. Most of the dressings in this guide are easily adaptable to this method.

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SERVING FISH AND COLD MEATS

The full flavors of fish and cold meats to be used in salads are brought out by marinating them in French Dressing for several hours before serving. Marinating fish preserves its color and freshness, and gives firmness to the flakes. Cold meats need a high seasoning and marinating provides the seasoning and keeps the meat from becoming too dry.

To marinate:

Mix twelve tablespoons of oil and three tablespoons of vinegar. Add one teaspoon of salt, one-quarter teaspoon of pepper. Mix this thoroughly with the salad ingredients and set aside in the refrigerator for several hours.

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SALADS WITH THEIR COMPLEMENTARY DRESSINGS

ASPARAGUS SALAD w/ CHIFFONADE DRESSING

Asparagus salad is easily prepared — tender tips of asparagus, either fresh or canned, placed on a bed of lettuce leaves. This popular vegetable salad needs a well-seasoned dressing to complement its flavor. I recommend Chiffonade Dressing.

CHIFFONADE DRESSING

Start with a seasoning of one teaspoon of salt, one-quarter teaspoon of pepper and a dash of paprika. Then add twelve tablespoons of oil and three tablespoons of vinegar. Beat for a few seconds. Then put in two tablespoons of finely chopped pimiento, one tablespoon of chopped parsley, and a minced hard-cooked egg, and beat until blended.

All of the salad dressing recipes which are given in this guide make about one cupful of salad dressing. You may vary the amounts to suit your needs.

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BLACK-EYED SUSAN SALAD w/ FRUIT JUICE DRESSING

Arrange five halves of canned apricots on a slice of pineapple with their rounded sides up, and put a large cooked prune in the center. Garnish with lettuce. This is best served with Fruit Juice Dressing.

FRUIT JUICE DRESSING

Beat together twelve tablespoons of oil with two tablespoons of lemon juice, two tablespoons of orange juice, one-half teaspoon of salt, three-quarters of a teaspoon of sugar, one-half teaspoon of paprika, and one-eighth teaspoon of white pepper. You may substitute one tablespoon of pineapple juice for one tablespoon of orange juice if you wish.

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CAULIFLOWER SALAD w/ ALABAMA DRESSING

Separate into clusters the florets of a cauliflower that has been boiled and chilled. Arrange several clusters in a nest of lettuce leaves and serve with Alabama Dressing.

ALABAMA DRESSING

Mix together four tablespoons of tomato ketchup, six drops of Tabasco sauce, twelve tablespoons of oil, three tablespoons of vinegar and four tablespoons of chopped olives.

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CHEESE AND APPLE SALAD w/ BAR-LE-DUC DRESSING

Mash two packages of cream cheese and moisten with thick cream. Add one-third cup of finely chopped celery, one-half teaspoon of salt, one-quarter teaspoon of cayenne, and two tablespoons of chopped nuts. Hollow out and stuff large, red apples with the cheese mixture. Serve with Bar-le-Duc Dressing.

BAR-LE-DUC DRESSING

Beat together six tablespoons of oil, two tablespoons of lemon juice, one teaspoon of salt, one-quarter teaspoon of paprika and one-eighth teaspoon of white pepper. Into this mix six tablespoons of red Bar-le-Duc or currant jelly.

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COLD BEEF SALAD w/ HORSERADISH DRESSING

When you want to please masculine appetites you will find generous slices of cold boiled beef brisket with an accompanying Horseradish Dressing exceptionally helpful.

HORSERADISH DRESSING

Mix together four tablespoons of oil, three tablespoons of lemon juice, one teaspoon of minced chives, one tablespoon of grated horseradish, one-half cup of whipped cream, one-half teaspoon of salt, and one-half teaspoon of paprika.

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COLD LAMB SALAD w/ MINT DRESSING

For instance, next time you serve Sliced Cold Lamb set a sauce-boat of Mint Dressing in the center of the platter.

MINT DRESSING

Mix together twelve tablespoons of oil, four tablespoons of lemon juice, one teaspoon of salt, one-quarter teaspoon of pepper, a dash of paprika, and one-half teaspoon of Worcestershire Sauce and beat well. Then add two tablespoons of finely chopped mint.

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COLD TURKEY SALAD w/ CRANBERRY DRESSING

A delicious salad can be made of cold left-over turkey by cutting it into small pieces, adding chopped celery and hard-cooked egg, and serving it on lettuce with colorful Cranberry Dressing.

CRANBERRY DRESSING

Mix together nine tablespoons of oil, three tablespoons of lemon juice, one tablespoon of salt, one-eighth teaspoon of white pepper, a dash of paprika and beat vigorously. Then add six tablespoons of cranberry sauce, and mix well.

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COLE SLAW SALAD w/ NORMANDY DRESSING

Shred a small firm head of cabbage, marinate and chill. Serve with Normandy Dressing.

NORMANDY DRESSING

Smooth three hard-cooked egg yolks with four tablespoons of oil and three tablespoons of cream. Pour into this mixture one tablespoon of tarragon vinegar (or cider vinegar if tarragon is not available). Season with one-half teaspoon of salt, one-eighth teaspoon of pepper and one-quarter teaspoon of onion juice, and a dash of paprika. Chop the white of the eggs and mix with the dressing.

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HAM SALAD w/ MUSTARD DRESSING

Mix one and one-half cupfuls of diced cooked ham with one-half cup each of chopped sweet pickle, minced sweet red pepper, and a diced celery or cucumber. This is a delightful combination served with tangy Mustard Dressing. Besides it's a clever way to use the less attractive cuts of the ham.

MUSTARD DRESSING

Make a paste of four teaspoons of dry mustard and a little warm water. Add gradually twelve tablespoons of oil and three teaspoons of vinegar, alternating the addition of oil and vinegar. Beat continuously. Add one and one-half teaspoons of sugar and one-half teaspoon of salt. Stir hard and vigorously until the ingredients are smoothly blended. You may wish to vary the seasonings of salt, vinegar and sugar according to your own taste. This is a very spicy dressing, thick and creamy.

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LETTUCE SALAD w/ ROQUEFORT CHEESE DRESSING

(Head lettuce, romaine or endive)

Lettuce and its close relatives, endive and romaine, make our most formal dinner salads. Their flavors are cool and refreshing. Served with a dressing that has a bit of tang to it, these simple salads become pick-ups to the appetite, stimulating it for the dessert and coffee to follow. Roquefort Cheese Dressing goes particularly well with these salads and is not at all hard to make. Try it!

ROQUEFORT CHEESE DRESSING

Crush one-quarter of a pound of domestic or imported Roquefort cheese in a bowl. Add nine tablespoons of oil, little by little, until you get a smooth, even mixture, and then add one tablespoon of vinegar. You will find the dressing thick and creamy — it just barely pours. Season with one-quarter teaspoon of salt, one-quarter teaspoon of pepper and one-half teaspoon of paprika. To give a warm color to the dressing, dust it well with paprika before serving. Serve this dressing at the table, the guests helping themselves from an open bowl with a small ladle.

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LETTUCE AND TOMATO SALAD w/ VINAIGRETTE DRESSING

Firm, ripe tomatoes, peeled and then quartered or sliced — whichever you prefer — can be arranged with lettuce to make many interesting and inviting salads. Lettuce and Tomato Salad seems to taste best when served with a rather tart dressing to which a touch of sweetness has been added. Vinaigrette Dressing would be a particularly happy selection.

VINAIGRETTE DRESSING

In a bowl put one teaspoon of salt and one teaspoon of sugar, then add one-quarter teaspoon of pepper and a little paprika. When these seasonings have been mixed together, pour in twelve tablespoons of oil. This stirs together easily. Then add three tablespoons of cider vinegar. Add two tablespoons of chopped dill pickle, and one teaspoon of chopped parsley. Stir well until all ingredients are thoroughly mixed.

Note: Some people prefer to substitute one tablespoon of tarragon vinegar for one tablespoon of cider vinegar. Try it both ways, and see which flavor you like better.

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MIXED VEGETABLE SALAD w/ TARRAGON DRESSING

An excellent luncheon salad, especially for summer time, is a mixed vegetable salad. On a bed of cole slaw arrange asparagus, sliced cucumbers, and quartered tomatoes. Serve with Tarragon Dressing.

TARRAGON DRESSING

Put two teaspoons of dry mustard, one-quarter teaspoon of white pepper and one teaspoon of salt into a bowl. Blend these seasonings in three tablespoons of tarragon vinegar and then gradually stir in twelve tablespoons of oil. Add two teaspoons of onions chopped very fine.

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ORANGE AND GRAPEFRUIT SALAD w/ FRUIT JUICE DRESSING

The refreshing flavors of orange and grapefruit combined make a delightful salad to be served in much the same way as you would serve a fruit cocktail.

After peeling the oranges and grapefruit, remove the membrane from the sections. Arrange the sections -- alternating slices of orange and grapefruit — on the plate with the narrow edges down so that they form half a ball. To add a touch of color mark the divisions of the sections with st rips of pimiento. Curly parsley and lettuce make a pretty garnish for this salad.

The dressing should take away some of the bite of acid in the fruit, and yet not be too sweet. Fruit Juice Dressing does this excellently.

FRUIT JUICE DRESSING

Mix twelve tablespoons of oil with two tablespoons of lemon juice, two tablespoons of orange juice, one-half teaspoon of salt, three-quarters of a teaspoon of sugar, and one-eighth teaspoon of white pepper. One-half teaspoon of paprika will give the dressing a pinkish color. Beat until thoroughly mixed. Cut up a few maraschino cherries and add them to your dressing — this will make an excellent combination with the grapefruit.

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PEACH OR PEAR SALAD w/ AMERICAN CHEESE DRESSING

Place a half of a canned peach or pear on a nest of shredded lettuce, and fill the hollow with American Cheese Dressing. Decorate with three large raisins.

AMERICAN CHEESE DRESSING

Mix twelve tablespoons of oil, two tablespoons of lemon juice, two tablespoons of orange juice, one-half teaspoon of salt, three-quarters of a teaspoon of sugar, one-half teaspoon of paprika and two-thirds of a cup of grated American cheese. Beat until all ingredients are thoroughly combined.

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PEAR SALAD w/ NUT DRESSING

Mix a package of cream cheese with a little sweet cream and add one tablespoon of chopped nuts to it. Fill the centers of two halves of canned pears with the mixture and fasten the halves together with a tooth pick. The salad can be made more attractive by coloring one of the sides of the pear with a little pink vegetable coloring or beet juice. To add to the naturalness of the effect, stick a stem with one or two green leaves into the stem end of the pear, and a clove in the blossom end. Set the pear on a lettuce leaf and serve with Nut Dressing.

NUT DRESSING

To four tablespoons of lemon juice, add twelve tablespoons of oil, one teaspoon of salt, one-quarter teaspoon of sugar, one-eighth teaspoon of white pepper and one-quarter teaspoon of paprika. Blend the ingredients and then add four tablespoons of finely chopped nuts.

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PINEAPPLE AND MINT JELLY RING w/ CREAM CHEESE DRESSING

This is one of the simplest of all party salads . . . and one of the nicest you can have. For each guest, place a mound of mint jelly in the center of a slice of canned pineapple. Set the pineapple on a lettuce leaf and serve with Cream Cheese Dressing.

CREAM CHEESE DRESSING

Moisten two packages of cream cheese with eight tablespoons of oil. Add the oil gradually. When the dressing is smooth and creamy, stir in one-half teaspoon of salt, one-eighth teaspoon of white pepper, one and one-half teaspoon of granulated sugar, one-quarter teaspoon of paprika and one tablespoon of lemon juice. Dust the dressing with paprika to give it color. This makes a thick, stiff dressing — if you prefer it thinner, add more oil until it reaches the desired consistency.

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STRING BEAN SALAD w/ BACHELOR CLUB DRESSING

String beans, boiled until tender and then chilled until crisp, taste all the better when they are flavored with the dash of onion that is part of Bachelor Club Dressing.

BACHELOR CLUB DRESSING

Combine twelve tablespoons of oil and three tablespoons of vinegar, one teaspoon of salt, and one teaspoon each of dry mustard and paprika. Beat vigorously and then add two tablespoons of onion chopped very fine. This dressing has a tang and a zestful flavor.

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TUNA DISH SALAD IN CUCUMBER BOATS w/ RAVIGOTE DRESSING

Tuna Fish salad is a hearty and satisfying dish for the main course of a luncheon. Cut cucumbers in half lengthwise and hollow out the centers to hold the tuna fish. Place the cucumbers in ice water until needed. Marinate (#) two cupfuls of tuna fish with French Dressing. Before serving the fish, mix three hard-cooked eggs and one cupful of diced celery with it. Place in the cucumber boats. Then pour over it a Ravigote Dressing.

(#) To marinate, mix a french dressing of twelve tablespoons (three-quarters of a cup) of Oil, three tablespoons of vinegar, one teaspoon of salt and one-quarter teaspoon of pepper. Mix this thoroughly with the salad ingredients and let stand in the refrigerator for several hours.

RAVIGOTE DRESSING

Mash the yolks of three hard-cooked eggs until they are smooth. Then mix into them four tablespoons (one-quarter cup) of oil, three tablespoons of cream, one tablespoon of vinegar and one-half teaspoon of salt, one-eighth teaspoon of pepper and just a little paprika. Two tablespoons of minced chives and two tablespoons of very finely chopped hard-cooked egg-whites may be added to this dressing. If you haven't any chives, chopped green onion will do just as well.

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VEAL SALAD w/ CHILI SAUCE DRESSING

Young veal makes a delicious salad for the "woman's meal." Mix three cupfuls of diced veal -- cut not too fine — with one cupful chopped celery. Add one-half cup each of cooked fresh garden peas and young carrots that have been boiled, diced and chilled. Serve with a Chili Sauce Dressing.

CHILI SAUCE DRESSING

Into three tablespoons of Chili Sauce stir twelve tablespoons of oil and seasoning of three tablespoons of vinegar, one teaspoon of salt, and one-quarter teaspoon of pepper.

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ADDITIONAL DRESSINGS FOR YOUR ENJOYMENT

ANCHOVY DRESSING

If you have some anchovy paste and want to make a particularly flavorful dressing, mix four teaspoons of anchovy paste with nine tablespoons of oil and add two tablespoons of vinegar. Then add one-half teaspoon of salt, one-quarter teaspoon of pepper, one-quarter teaspoon of paprika, six drops of Worcestershire Sauce, and one teaspoon of minced parsley. This makes a slightly thick dressing. Be sure to mix these ingredients thoroughly. This dressing is particularly good on salads that include hard-cooked eggs.

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CREOLE DRESSING

Rub a bowl with garlic. Then pour in four tablespoons of tomato ketchup, one-half teaspoon of Worcestershire Sauce, one teaspoon of salt, one-half teaspoon of dry mustard, one-half teaspoon of sugar, six drops of Tabasco sauce, twelve tablespoons of oil and three tablespoons of vinegar. Beat these ingredients for just a few seconds. A well seasoned dressing for cold beef.

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FRENCH DRESSING

A mild French Dressing can be made by beating together twelve tablespoons of oil, three tablespoons of vinegar, one teaspoon of salt, one-quarter teaspoon of pepper, and a dash of paprika. If you like it a bit sharper, season with more vinegar and less oil. And if you want it to have a touch of sweetness put a little sugar in it. It's perfectly permissible. As I said before, this is an opportunity to show your skill in the fine art of making salad dressings.

Note: An interesting way to make French Dressing, one that will stand without separating for quite some time, is to make it in a cocktail shaker. Place two good-sized lumps of ice (no small lumps, please) in a cocktail shaker with the oil, vinegar, salt and pepper. Add one or two teaspoons of sugar, according to your taste, and shake it quite vigorously.

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HONEY DRESSING

Mix two tablespoons of honey with four tablespoons of lemon juice. Beat into the mixture twelve tablespoons of oil, one teaspoon of salt, one-half teaspoon of paprika and one-eighth teaspoon of white pepper. This is especially good with apples.

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INDIA RELISH DRESSING

With three tablespoons of India Relish, mix twelve tablespoons of oil, three tablespoons of vinegar, one teaspoon of salt, and one-quarter teaspoon of pepper. Beat until the India Relish is mixed with the other ingredients. A zestful dressing for tomatoes.

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LEMON FRENCH DRESSING

Pour twelve tablespoons of oil into a bowl and mix with it four tablespoons of lemon juice, one teaspoon of salt, one teaspoon of sugar, one-quarter teaspoon of pepper and a dash of paprika. Serve on fruits. It is especially refreshing on melon or cantaloupe.

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LORENZO DRESSING

To eight tablespoons of oil, add two tablespoons of vinegar, one teaspoon of salt, one-quarter teaspoon of pepper and four tablespoons of Chili Sauce. Stir well and then add two tablespoons of chopped water-cress. If water-cress is not in season, parsley will do. A dressing that combines well with the delicate flavor of endive.

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MAYONNAISE

Mayonnaise is nothing but oil and egg properly beaten together and seasoned to taste. The quickest results are obtained if the oil and egg are not too cold. The ordinary temperature of your kitchen is just right.

Break the egg in a bowl, add about one tablespoon of oil and beat vigorously with an egg beater or a fork — until the oil and egg are thoroughly mixed.

Add another tablespoon of oil and beat again — vigorously.

Two tablespoons more and beat again.

Two or three more and beat again.

Your Mayonnaise will begin to thicken a little.

Then add more oil, about four tablespoons at a time, beating well after each addition — until the Mayonnaise is as thick and as stiff as you want it. The more oil you beat into it, the thicker it will be — about two cupfuls is the usual amount. (Never add more than a quarter-cup of oil at any one time.)

After the Mayonnaise is made, add seasoning. Mix well one-half teaspoon of salt, one teaspoon each of sugar and mustard, a generous pinch each of paprika and red pepper. Add one tablespoon of lemon juice, and stir until the salt and sugar are dissolved — then pour into the Mayonnaise and beat well. This makes a mild Mayonnaise — a rich dressing for hearty salads.

Tea Room Mayonnaise

To one cupful of oil Mayonnaise add one-quarter cup of whipped cream, one-half teaspoon of lemon juice, and three-quarters of a teaspoon of paprika. Marshmallows cut in quarters may be mixed with the dressing just before serving. This is delicious on jellied fruit salads.

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PAPRIKA DRESSING

Pour twelve tablespoons of oil into a bowl. Beat in three tablespoons of vinegar, one teaspoon of salt, one-quarter teaspoon of pepper and one teaspoon of paprika. This makes a highly colored dressing, attractive on chilled vegetables and especially on raw carrots.

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PICKLED ONION DRESSING

Mix one-half teaspoon of dry mustard, one-quarter teaspoon of pepper, one-quarter teaspoon of sugar and one teaspoon of salt. Dissolve the seasonings in three tablespoons of vinegar, then beat in twelve tablespoons of oil. Add four tablespoons of pickled onion chopped very fine. You will like this on cold salmon.

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RUSSIAN DRESSING

To three-quarters of a cup of oil Mayonnaise add one-half of a hard-cooked egg chopped fine, one tablespoon of chopped green pepper, one tablespoon of chopped chives and one-third cup of Chili Sauce. Combine all ingredients and serve on tomato or egg salad, or on hearts of lettuce.

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SAVORY DRESSING

Mix two teaspoons of minced parsley, two tablespoons of chow-chow, one-half teaspoon of onion juice, one teaspoon of salt and one-quarter teaspoon of pepper. Add this to twelve tablespoons of oil and three tablespoons of vinegar. Mix the ingredients well. This is delicate on cucumbers.

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SOUTHERN DRESSING

Mash the yolks of three hard-cooked eggs and smooth them with twelve tablespoons of oil and three tablespoons of vinegar. Season with one-quarter teaspoon of pepper, one teaspoon of salt, and two teaspoons of green pepper chopped fine. Mix these ingredients together well. This dressing is particularly good on beets.

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TARTAR SAUCE

Chop fine two olives, one gherkin, one small onion and one tablespoon of parsley, and add to one cupful of oil Mayonnaise. Mix well and serve with fried or boiled fish.

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THOUSAND ISLAND DRESSING

To one cupful of oil Mayonnaise add one-third cup of Chili Sauce, one-third cup of whipped cream, two tablespoons of chopped sour and sweet pickles, or chow-chow, and one chopped pimiento. Mix these ingredients well. Serve on lettuce or any green salad, or on egg, seafood, ham, tongue, celery, or asparagus salad.

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WORCESTERSHIRE DRESSING

Pour twelve tablespoons of oil into a bowl, then add three tablespoons of vinegar. Stir in one teaspoon of salt, one-quarter teaspoon of pepper and three teaspoons of Worcestershire Sauce. This dressing goes especially well with cold tongue.

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