French Dressing
As a child, I called French dressing “orange dressing,” as if it was the only orange dressing in existence. It takes me back to childhood snacks; dipping orange veggies into orange dressing. Tangy, balanced, and nothing else tastes quite like it.
Elements
1 CUP EXTRA-VIRGIN OLIVE OIL
2/3 CUP KETCHUP
2/3 CUP CANE SUGAR
1/2 CUP APPLE CIDER VINEGAR
2 TEASPOONS PAPRIKA
3 SHALLOTS, FINELY DICED
2 TEASPOONS SEA SALT
1 TEASPOON BLACK PEPPER
Directions
In a medium mixing bowl, combine all ingredients and mix well.
Chill and serve.
Not in the mood for a salad? French Dressing also pairs well with grilled asparagus or baked chicken tenders.