Our salads deserve the very best in fresh dressings, which is why Iโm going to share with you this recipe of refreshingly delicious Red French Dressing.
I have discovered I am one of those persons who does not have a favourite anything. There is so much to choose from in the world. I just canโt pick a favourite. My daughter, a niece, and the oldest granddaughter are the same way. I am in a dilemma when asked for a favourite. I can choose something when given multiple choices, but when asked for the favourite, I just canโt do it.
Refreshing Red French Dressing
Now back to salad dressings. Red French dressing is very difficult, if not impossible, to find in a bottle at the grocery store. However, it is found on every salad bar in the Midwest and available at most restaurants. I found a few recipes for French dressing in a cookbook put together by the Telephone Workers of Minnesota and North Dakota. I found the cookbook about twenty years ago at a flea market. It has lots of regional recipes with the influence of the Swedes and Finns. I ended up combining three different recipes and came up with this wonderful dressing.
After you make a homemade dressing, you will wonder why you buy the stuff in the bottles. I know the bottled stuff is excellent for a crowd and for variety. But do give the homemade dressings a try. It doesnโt take much, and it is very easy.
Homemade Red French Dressing
Equipment
- Immersion blender (or countertop blender)
- Medium mixing bowl
- Citrus juicer or reamer
- Liquid measuring cup
- Airtight glass jar or bottle for storage
- Fine grater or Microplane
Ingredients
- ยฝ cup ketchup 120ml
- 6 tablespoons granulated sugar 75g
- 1 tablespoon lemon juice juice of ยฝ lemon
- 3 tablespoons red wine vinegar enough to bring lemon juice to ยผ cup (60ml) total
- 1 tablespoon onion finely grated and packed, 15g
- ยฝ teaspoon paprika
- ยผ teaspoon ground black pepper
- ยผ teaspoon seasoned salt such as Lawryโs
- ยผ cup neutral-flavoured oil 60ml; canola or vegetable
Instructions
- Finely grate the onion using a Microplane or fine grater into a medium mixing bowl.1 tablespoon onion
- Squeeze the juice of ยฝ lemon into a liquid measuring cup, then add red wine vinegar until the liquid reaches the ยผ cup (60ml) mark.1 tablespoon lemon juice, 3 tablespoons red wine vinegar
- Add the ketchup, sugar, paprika, black pepper, seasoned salt, and the lemon-vinegar mixture to the bowl with the onion. Blend with an immersion blender until smooth. With the blender running, slowly drizzle in the oil until the dressing is fully emulsified and creamy. Alternatively, combine everything in a countertop blender and blend until smooth. Taste and adjust sugar or vinegar to your preference.1/2 cup ketchup, 6 tablespoons granulated sugar, 1/2 teaspoon paprika, 1/4 teaspoon ground black pepper, 1/4 teaspoon seasoned salt, 1/4 cup neutral-flavoured oil
- Transfer the dressing to an airtight glass jar or squeeze bottle. Refrigerate for at least 30 minutes before serving to let the flavours meld. Shake well before each use.