French Dressing (salad dressing)

Cool separating effect of oil, vinegar, and salt.

I've been so busy lately that it's hard to find a spare moment to cook. This evening I realized that after gardening, repainting the closets in our new house, and blanching 5 batches of cabbage, I hadn't cooked anything all day. So I threw together some salad dressing, which is called French Dressing according to The Fannie Farmer Cookbook, but is nothing like the red-orange French dressing you get on a salad bar. This is more like what I'd call Italian dressing, aka, vinaigrette.

The recipe (which I halved):
1/2 c. salad or olive oil
2 tbsp. vinegar
1 tsp. salt
1/2 tsp. ground pepper
1/2 clove garlic

Add all ingredients to jar and shake. Remove garlic before serving.

For this one, I followed the recipe closely. I didn't think it had enough vinegar, so I ended up doubling that. And I like garlic, so I added a whole clove, cut in four.

It was pretty tasty, but will probably be even better the next day, once the garlic has sat in the oil a while. I have a couple other dressing recipes I like, but this one is super fast and easy, so I'd definitely make it again if I was in a hurry.

Salt effervescing.

Apologies for the many, many pictures, but this was so cool to watch as it came together. I usually make dressing in a bottle so I don't get to see the cool mixing process. It was really sweet watching it through the wide mouth of the jar.