FRENCH DRESSING (American, about one cup dressing)
This recipe is based one included in Cooking at the Ritz, a cookbook written by Louis Diat, chef at New York’s Ritz Carleton Hotel during the 1940s. Diat is credited with inventing vichyssoise for the hotel’s rooftop garden restaurant, and chef’s salad is sometimes attributed to him as well. A Frenchman, Diat dressed his salad in what was traditionally called French dressing, or vinaigrette, but he added a twist: ketchup, paprika and (heresy!) a little sugar.
For the dressing:
3 tablespoons ketchup
3 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dry mustard
½ teaspoon paprika
pinch of white pepper
1 egg yolk
¾ cup extra virgin olive oil
salt, to taste
For the salad:
3 lightly packed cups chopped mixed escarole, green leaf lettuce and iceberg
¼ cup julienned smoked ham
¼ cup julienned cooked beef tongue
¼ cup thinly sliced boiled chicken breast
half a hard cooked egg
1 cup lightly packed trimmed watercress
- Put ketchup, vinegar, sugar, dry mustard, paprika, white pepper and egg yolk into a bowl; whisk well. Slowly drizzle in olive oil while whisking constantly until smooth. Season with salt to taste; set dressing aside.
- Spread lettuce mix on a salad plate. Arrange ham, beef , chicken and egg on top of greens. Tuck watercress into center. Drizzle with dressing (reserve remaining dressing for another use).
from Saveur Magazine