French Dressing


French dressing— have you had it recently? Until a few weeks ago, I hadn’t. I hadn’t made it, seen it on menus, or been offered it at a friend’s home for many years. But back in the 19… well, lets just say a while back, French Dressing was more popular than it is today. It seemed like a common choice. I am not sure how it fell out of favor, but a few weeks ago while flipping through my binder of recipes, I came across a recipe for Old Fashioned French Dressing that my Dad had passed on to me (thanks, Dad). I resurrected it and have been enjoying it on salads since then.

This dressing has fresh flavors and a little bit of kick. It is a creamy vinaigrette that gets its red color from chili sauce (hot pepper sauce works wells, too). I am not sure of this recipe’s origins, but I do know it is a nice change of pace from my usual balsamic or red wine vinaigrette. I’ve enjoyed this French dressing with Boston Bib and Romaine lettuce as well as with my version of a chef salad (lettuce mixed with cheese, hard-boiled egg, chicken and/or beans and veggies). My recipe says “serve with artichokes, green salads, citrus salads, or even cold meats.” I’d add asparagus to that list. It is a versatile dressing for sure and one I hope you try.

Lettuce season is almost here in the Northeast and I know this will be one of my go-to dressings for the coming months. I think it’s time French Dressing made a comeback.


Old Fashioned French Dressing

Use less chili sauce if you prefer a milder dressing.

Makes about 1 cup

1/2 cup canola oil
1/4 cup red wine vinegar
1/4 cup chili or hot sauce
1/2 small onion, minced
2 Tbsp. sugar
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. paprika
salt to taste

1. Combine all the ingredients in a jar, put the lid on and shake to mix.




2 thoughts on “French Dressing

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