Italian Salad Dressing
From Economical Italian cook book (1917).
No ratings yet
A historical recipe
Economical Italian cook book, by Jack. [from old catalog] Cusimano (1917).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- Two tablespoonfuls olive oil
- one tablespoonful vinegar
- half clove garlic chopped very fiine
- half teaspoonful salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Two tablespoonfuls olive oil, one tablespoonful vinegar, half clove garlic chopped very fiine, fourth teaspoonful paprika, salt and pepper to taste;
- mix verywell and shake before using (very good).
- String Bean Salad Boil string beans medium, drain and let cool.
- Dressing for one pound: One tablespoonful olive oil, dessert spoonful vinegar, half teaspoonful salt, pinch pepper;
- mix well;
- pour over beans and serve.
- Greenpod and stringless, may be cooked same way.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Colander