Salad Dressings to Suit the Salads / CM
SALAD DRESSINGS TO SUIT THE SALADS — From the COOKS.COM Culinary Archive.
SALAD DRESSINGS TO SUIT THE SALADS
"There is a right kind of
salad for each occasion —
and dressings that best suit
each different kind of salad."
CONTENTS
- SALADS WITH THEIR COMPLEMENTARY DRESSINGS
- ADDITIONAL DRESSINGS FOR YOUR ENJOYMENT
— – —
INTRODUCTION
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.
— – —
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.
— – —
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.
— – —
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.
— – —
SALADS WITH THEIR COMPLEMENTARY DRESSINGS
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
(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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
ADDITIONAL DRESSINGS FOR YOUR ENJOYMENT
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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.
— – —
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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