Sauce Simple de Salade

Oil and Vinegar Dressing

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ½ clove garlic
  • ¼ teaspoon salt
  • Freshly-ground black pepper


  1. Mash garlic in salad bowl with spoon. Crush to a pulp. Add salt and pepper to give traction, and continue to mash the garlic.
  2. Measure the oil and then the vinegar, using the salad spoon as the measure. Stir to blend. Dressing for a salad for 6.