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X Italian Sauces
Dressing for Green Salad (with olive oil, wine vinegar and French mustard)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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1/2 teaspoon salt
1 teaspoon French mustard
1 tablespoon wine vinegar
1 teaspoon Castor sugar
Freshly ground black pepper
3 tablespoons olive oil


"Mix together all ingredients except the oil, then slowly add the oil, and mix till well blended. An excellent mixer is of the type sold for mixing such drinks as Horlicks or Ovaltine. The mixing time is two or three minutes, and the dressing is all the better if it is made an hour in advance of the meal at which it is to be used. Once blended it can be embellished by the addition of a teaspoonful or more of finely chopped parsley, mint or basil, and by half a clove of garlic very finely chopped, if liked. DO NOT ADD TO YOUR SALAD UNTIL A MOMENT OR TWO BEFORE SERVING."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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