American French Dressing. The Orange Kind (And Yes. It's Good.)

American "French" Dressing. Photo by Richard Swearinger

I recently posted on my theory of why we came to call that orangish-red dressing “French” dressing. (Read all about it, here.) I also mentioned that this version of French dressing (which I call American “French” dressing) does have a place on your table. I especially like it with sturdy greens, such as spinach. It’s great, in fact, on a spinach salad with tomatoes, green onions, and sliced mushrooms. For more tender greens, go for a classic French vinaigrette.

While I always toss my greens with a vinaigrette, this dressing is too thick for that. Drizzle it over the salad.

 

 

 

American “French” Dressing
Makes about 1 cup

2            tablespoons white wine vinegar
1            teaspoon sugar (or more, if you like a sweet “French” dressing)
1 1/2     teaspoons paprika or 1 teaspoon piment d’espelette (I prefer the latter)
Salt and freshly ground back pepper to taste
1            teaspoon Dijon mustard
1            minced garlic clove
1/2        cup olive oil

In a blender, combine all ingredients except the olive oil. With the blender on “stir” (or the lowest setting), slowly add the oil in a thin stream through the opening in the lid. Check the dressing. It should be somewhat thick; if it is not, blend until it reaches the consistency of an American “French” dressing. Serve. Or, store in a covered container for up to 1 week. Whisk well before using.

 

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