SALAD DRESSINGS

New Zealand Herald, Volume LXXI, Issue 21793, 7 May 1934, Page 3

SALAD DRESSINGS

UNUSUAL RECIPES The two most used salad dressings are the plain French one and the mayonnaise; the first a thin mixture of salad oil, vinegar, pepper/and salt, and the second a thick creamy substance made from the careful mixing of olive oil and raw egg yolks with added seasonings. But there are other more elaborate dressings which make excellent salads with lettuce alone, the dressing being the more important part of tho dishes.

Egg Dressing.—To a tablespoonful of freshly chopped parsley add a tablespoonful of chopped red pepper and half a teaspoonful of minced onion or shallot. Then stir in a hard-boiled egg (finely chopped) and season to taste with salt, pepper and paprika. Moisten with five dessertspoonfuls of olive oil and a tablespoonful of vinegar, put into a jar with a cover, and well shake the mixture before using. Chutney Dressing.—Mix a tcaspoonful of salt with half a teaspoonfulof paprika, and moisten with two tablespoonfuls of vinegar, two tablespoon!.ills of lemon juice, and eight tablespoon! uls of olive oil, adding them in the order given. When thoroughly blended stir m rather more than a half-piftt cupful of some favourite chutney and serve on lettuce. r Horseradish Dressing.—Whip a gill ol cream till it begins to thicken, and then gradually add. still beating, tabiespoonfuls of vinegar. When a stilt mixture is obtained add salt and pepper to taste and lightly fold in two tabiespoonfuls of finely grated hoiseradish.