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French Salad Dressing

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. a tablespoonful of vinegar
  2. a teaspoonful of salt
  3. four tablespoonfuls of it
  4. Water
  5. four spoonfuls of oil
  6. a teaspoonful of pepper
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Put a quarter-teaspoonful of salt and an eighth of a teaspoonful of pepper into the salad bowl;
  2. or into a small bowl, if the sauce" is to be served up separately.
  3. Add a little oil, and stir well, then gradually add the rest of four tablespoonfuls of it, stirring all the while.
  4. Lastly stir in a tablespoonful of vinegar;
  5. which should be diluted with water, if very strong.
  6. (Parloa.) For an ordinary salad: Not quite a spoonful of vinegar, if it is very strong, hardly half a spoonful;
  7. three or four spoonfuls of oil;
  8. half a teaspoonful of salt;
  9. a quarter of a teaspoonful of pepper.
  10. Mix the pepper and salt with the vinegar in the salad spoon ;
  11. pour here and there upon the salad ;
  12. add the oil;
  13. turn the salad.
  14. It may be well for the lady of the house to adopt the following expedient: Before going to the table, put pepper, salt, oil and vinegar into the salad bowl;
  15. stir and beat them well together;
  16. carefully place the salad on this dressing.
  17. You will not turn it, until the moment for eating it.
  18. Preparing the dressing in advance has the advantage of permitting it to be well mixed.
  19. (Fr.)

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
  • Wooden spoon
  • Spatula