This is how French salad dressing differs from traditional vinaigrette Add a little vinegar and add ketchup or tomato sauce. There are places where the tomato is not incorporated, but generally it is. One of the characteristics of this sauce is that it needs to be emulsified very well. There are people who put the ingredients together in the blender to make sure they are perfectly integrated. Of course, this should be done right before serving the salad.
In general, This sauce goes well with any raw vegetable salad. even to improve the combinations of cooked vegetables and give them a very special touch. Whenever it is prepared in advance, it should be noted that it should be re-emulsified just before adding it to the salad, especially if it has been left in the refrigerator for two or more. three hours for the oil and vinegar to come back to join.
There are a few variations that nuts or almonds are added to grilled and finely chopped, almost ground, the same celery, also very often chopped, which (from a distance, of course) can be reminiscent of the famous Waldorf salad. No celery is added in this recipe, but its seeds and a pinch of paprika, which can be a bit spicy, are added. The result is impressive.
How to prepare the French salad dip:
- In the blender glass All ingredients except garlic and nuts are placed.
- Mix until integration all elements. Season with salt and pepper.
- Stand in a jar with a tight-fitting lid and cool.
- Mash the garlic and stir into the sauce.
- If the bandage is to be used, Remove the garlic and throw it away.
- If you are serving the sauce in salads, add the finely chopped nuts.
The French Salad Dip brightens up any vegetarian recipe and enhances the flavors. The mixture of tomato soup gives this vinaigrette a surprising point that will not leave anyone indifferent. Prepare it and enrich the salads with green leaves, which are also very noticeable thanks to the unusual pink color of the dressing. The sweet touch of the sugar is softened by apple cider vinegar, Worcestershire sauce, and mustard, and the tomato provides the point of balance that is combined with the nuts.
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