Vinaigrette commonly on Sundays. In classical French cuisine, a vinaigrette is used as a salad dressing and, as a cold sauce, accompanies cold artichokes, asparagus, and leek. Vinaigrette gave its name to a salad in Russian cuisine called vinegret. Vinaigrette Vinaigrette ( ) is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable
Italian dressing variations of Italian, as well as many other flavors. Italian salad dressing was also served in Kansas City, MO at the Wishbone Restaurant beginning in 1948. The Wishbone had been opened in 1945 by Phillip Sollomi along with Lena Sollomi, Phillip's mother. The Italian dressing served at the Wishbone was based on a recipe from Lena Sollomi's Sicilian family which was a blend of oil, vinegar, herbs and spices. Demand for the salad dressing proved so high that Phillip started a separate operation to produce it for sale, making it by the barrel. The dressing recipe was eventually purchased by