French Dressing

Storing and Planning Ahead

Keeps in a sealed jar in the fridge for up to 2 weeks. It will separate as it stands, which is normal, so shake it hard before every use.

French Dressing: The Method

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1. Grate the onion on the finest side of a box grater and crush the garlic.

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2. Put the oil, ketchup, vinegar, sugar, onion, garlic, paprika, salt and water into a clean jar with a tight lid.

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3. Screw on the lid and shake hard for 30 seconds, until the sugar has dissolved and the dressing is thick, smooth and orange.

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4. Taste on a lettuce leaf and add a pinch more salt or a splash more vinegar if you like it sharper. Shake again before you pour it over the salad, and serve it in a small jug for people to add their own.

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A Few Pointers

• Grate the onion finely so that it melts into the dressing. Chunks of raw onion overpower the other flavours, and they turn harsh and bitter as the dressing stands.
• Taste the dressing on a leaf, not from the spoon. Dressings taste much stronger on their own than they do once they are spread across a whole bowl of salad.
• Use a neutral oil. Olive oil turns bitter and heavy when it is shaken into a sweet dressing, and its fruity taste fights with the ketchup and the paprika.

What to Put Next to It

Iceberg wedge salad · Cucumber and tomato salad · Grilled chicken

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

French Dressing FAQ

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.