Salient. Official Newspaper of Victoria University Students Association. Volume 40, Number 3. March 14, 1977.
- Basic French Dressing consists of oil and vinegar, salt and freshly ground black pepper shaken in a screw top jar. One part vinegar to two parts oil is about right for most tastes.
- Traditional Mayonnaise based on unsweetened condensed milk, egg yolks and mustard plus vinegar is not cheap to make, but keeps well and is necessary for potato salads, etc. Watch for condensed milk 'specials' and leave out the egg yolks.
- Apple cider vinegar is full of vitamins, and minerals especially potassium, and some people are obsessed with its health giving properties as others are by vitamin E or C. Everyone has their favourite vitamin. Apple Cider vinegar is available everywhere, costs nearly the same as the traditional New Zealand Brown (malt) vinegar, but makes a very different tasting dressing.
- Yoghurt based dressings combine with many salads, especially those which include both fruit and vegetables.
Peeled Diced Cucumber mixed with natural yoghurt with one teaspoon curry powder, juice of half a lemon. Chopped parsley and a dash of salt.
Yoghurt with chopped chives, teaspoon of dry mustard, chopped garlic, salt and ground black pepper.
- Traditionally, only olive oil is used in French Dressing for convenience, economy and to let the natural flavours develop.
- Making a basic dressing means that other ingredients can be added for variation each time it is used, according to what the salad lacks. Add for instance, — chopped garlic, dry mustard, powdered or fresh ginger [unclear: worcestershire] sauce, chili powder, chopped chili, chopped stuffed olives, chopped mint, spring green onion, sesame seed, poppy seed, coriander, parsley, basil, tarragon.
- Add a little at a time and test after each addition.
- Choose appropriate dressings, using for example, a clear dressing if salad ingredients are colourful.
- Some ingredients, as with added flavours, can produce a dominant flavour that overpowers the rest. Harmony's the thing not only with flavour, but shape, colour, and texture.