A vinaigrette or french dressing may be added to a number of commodities either cooked or raw to form a wide range of hors-d’oeuvre varies.
Beetroot Salad:
Cut previously cooked beetroot into batons approximately 2 cm x 1/2 cm. Season with salt and pepper and moisten with French Dressing. Dress in ravier and garnish with onion rings and chopped parsley.
Beef Salad:
Cut previously cooked beef into small dice and add to diced cooked potato, diced peeled tomatoes and chopped onion. Season with salt and pepper to taste and moisten with French Dressing. Dress in a ravier and sprinkle with chopped parsley.
Cauliflower Salad:
Season previously cooked fleurets of cauliflower with salt and pepper to taste and moisten with French Dressing. Dress in a ravier and sprinkle with chopped parsley.
Cucumber Salad:
Peel and thinly slice cucumber and dress on a ravier slightly overlapping. Season with salt and pepper to taste and lightly coat with French Dressing.
Nicoise Salad:
Cut cooked French beans into diamond shapes (if the beans are small they may be left whole). Add to quarters of peeled tomatoes and small diced potatoes, season with salt and pepper to taste and mix with French Dressing. Dress in a ravier and decorate with anchovy fillets, capers and stoned olives.
Rice Salad:
Mix boiled rice or rice pilaff with peeled, pipped and diced tomatoes and cooked peas. Season with salt and pepper to taste and a little crushed garlic and moisten with French Dressing. Dress in a ravier slightly dome shape.
Tomato Salad:
Dress peeled sliced tomatoes neatly in a ravier and season with salt and pepper to taste. Garnish with finely chopped onion and parsley and lightly mask with French Dressing.