Name: The Seasoning of Salads
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 dressings, each enough for 4 side salads
Cuisine: French
Ingredients: For Assaisonnement à l’huile: 3 tablespoons (45 ml / 41 g) mild salad oil; For Assaisonnement à l’huile: 1 tablespoon (15 ml / 15 g) wine vinegar; For Assaisonnement à l’huile: 1/4 teaspoon (1.25 ml / 1.5 g) fine salt; For Assaisonnement à l’huile: 1/8 teaspoon (0.6 ml / 0.3 g) freshly ground black pepper; For Assaisonnement à la crème: 3 tablespoons (45 ml / 45 g) very fresh light cream, 18 to 20 percent fat; For Assaisonnement à la crème: 1 tablespoon (15 ml / 15 g) wine vinegar; For Assaisonnement à la crème: 1/4 teaspoon (1.25 ml / 1.5 g) fine salt; For Assaisonnement à la crème: 1/8 teaspoon (0.6 ml / 0.3 g) freshly ground black pepper; For Assaisonnement à l’œuf: 2 large eggs; For Assaisonnement à l’œuf: 3 tablespoons (45 ml / 41 g) mild salad oil; For Assaisonnement à l’œuf: 1 tablespoon (15 ml / 15 g) wine vinegar; For Assaisonnement à l’œuf: 1/4 teaspoon (1.25 ml / 1.5 g) fine salt; For Assaisonnement à l’œuf: 1/8 teaspoon (0.6 ml / 0.3 g) freshly ground black pepper; For Assaisonnement moutarde à la crème: 1 teaspoon (5 ml / 5 g) Dijon mustard; For Assaisonnement moutarde à la crème: 1/4 cup (60 ml / 60 g) very fresh light cream, 18 to 20 percent fat; For Assaisonnement moutarde à la crème: 1 tablespoon (15 ml / 15 g) fresh lemon juice; For Assaisonnement moutarde à la crème: 1/4 teaspoon (1.25 ml / 1.5 g) fine salt; For Assaisonnement moutarde à la crème: 1/8 teaspoon (0.6 ml / 0.3 g) freshly ground black pepper; For Assaisonnement au lard: 3/4 cup (180 ml / 100 g) thick-cut fatty bacon, cut into small dice; For Assaisonnement au lard: 1 tablespoon (15 ml / 15 g) wine vinegar; For Assaisonnement au lard: 1/8 teaspoon (0.6 ml / 0.75 g) fine salt; For Assaisonnement au lard: 1/8 teaspoon (0.6 ml / 0.3 g) freshly ground black pepper; Optional for any suitable salad: 1 tablespoon (15 ml / 10 g) raw yellow onion, ciseled

Question 1

Which French salad seasoning should I use for each type of salad?

Accepted Answer

Use oil-and-vinegar seasoning for nearly any salad leaf and light cream seasoning for tender early lettuce or cos. Choose hot bacon seasoning for dandelion, red cabbage, or mâche. Dijon mustard cream dressing complements beetroot, celeriac, and green salads containing a substantial amount of beetroot.

Question 2

What is the oil-to-vinegar ratio for classic French salad dressing?

Accepted Answer

Use three parts mild salad oil to one part wine vinegar: 3 tablespoons oil and 1 tablespoon vinegar for four side salads. Dissolve 1/4 teaspoon fine salt in the vinegar, add 1/8 teaspoon freshly ground black pepper, then whisk in the oil until lightly emulsified.

Question 3

How do I fix a cream salad dressing that separates or turns grainy?

Accepted Answer

Place 1 reserved teaspoon of fresh light cream in a clean bowl, then whisk the separated cream dressing into it one spoonful at a time. Use the same method for grainy Dijon mustard cream dressing. Gradual incorporation restores a smooth, fluid consistency without weighing down the salad leaves.

Question 4

What can I substitute for 18 to 20 percent light cream?

Accepted Answer

Mix equal parts heavy cream and whole milk, then measure the quantity required for the French cream dressing or Dijon mustard cream dressing. This mixture recreates the fluid consistency of 18 to 20 percent light cream. The cream should pour freely instead of falling in heavy folds.

Question 5

How do I make hot bacon dressing without letting the fat turn bitter?

Accepted Answer

Render 100 grams of diced fatty bacon over medium heat until the edges are crisp and the fat runs clear, stopping before either darkens. Remove the skillet from the heat, carefully add 1 tablespoon wine vinegar, scrape up the savory traces, and immediately pour everything over dry leaves in a warm bowl.

Question 6

Can I prepare these five French salad seasonings ahead of time?

Accepted Answer

Refrigerate the covered oil-and-vinegar seasoning for up to 3 days, then remove its chill and whisk again. Refrigerate cream and Dijon mustard cream seasonings for up to 4 hours. Hard-boil the eggs one day ahead, but prepare the yolks and whites on serving day. Render diced bacon only immediately before serving.

Culinary Explorer

The Seasoning of Salads

Ingredients

Assaisonnement à l’huile: mild salad oil

Assaisonnement à l’huile: wine vinegar

Assaisonnement à l’huile: fine salt

Where cooking meets culture.

Ingredient	Quantity
Assaisonnement à l’huile: mild salad oil	3 tablespoons (45 ml / 41 g)
Assaisonnement à l’huile: wine vinegar	1 tablespoon (15 ml / 15 g)
Assaisonnement à l’huile: fine salt	1/4 teaspoon (1.25 ml / 1.5 g)