Today, Grant makes French Dressing!
I got this recipe from a guy that I worked with at the Iron Horse Supper Club in Sheldon, Iowa - Gene Coon. He was retired Navy and had operated a successful catering operation for many years. He also made salad dressing, which was sold in the grocery stores in northwest Iowa. One was called L'trio French, and there was almost always a jar in the refrigerator at home when I was a kid.
Working with Gene when I was a young chef was quite a treat. He was in his 60's and I was 19. I learned lots of "stuff" from him, as he had years of experience. I may have picked up a few of Gene's habits, some good, some not so good. Knowing him and learning from him has enriched my career.
The restaurant was new and we made all of the salad dressings from scratch. He told me this dressing was similar to the L'trio French- but we couldn't use that recipe because he had sold the dressing recipe and the trademark to "Cookies" BBQ company in Wall Lake. To the best of my knowledge, they have never produced the dressing. He did tell me the difference between this recipe and the one he sold. I will carry that secret to my grave- cooks code.
Anyway, when I became the owner of "R" Place Restaurant in Bloomfield, Iowa, in 1987, we began to make our own salad dressings and this one became quite popular with the staff and clientele.
It is still good, I made some the other day. You do have to have a mixer and beat the daylights out of it so it emulsifies correctly. It is nice and tangy, and just a little sweet; I like it simply drizzled over a plate of sliced hard boiled eggs, Amy likes it drizzled over cottage cheese. My old friend, Pat Niichel, used to love it with his french fries.
So, enough history - let's make some dressing.
French Dressing
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 tablespoon salt
1/4 cup cider vinegar
1/2 cup chili sauce (bottled)
3/4 cup onion (diced very fine)
2 cups good salad oil
Make sure the onions are finely diced.
Measure all ingredients, except the oil, into a stand mixer bowl.
Mix together until well dissolved.
Add oil (slowly) in a small stream with the mixer running on high.
Mix until completely emulsified and thick.
Makes about 4 cups.
Enjoy with your favorite salad ingredients.
Let us know if you try this recipe!