This is my variation of the French Salad Dressing that I was accustomed to eating growing up. The main ingredients are Olive Oil, Lemon Juice, Nutritional Yeast and a variety of herbs. Family members often use Vinegar, for which I substitute Lemon Juice, mustard and something called Magi. I use Nutritional Yeast for the emulsifier.
So far as serving it goes, It is typically put in the bottom of the salad bowl and tossed just before serving. It is so good that I sometimes use some bread to get the remnants out of the bottom of the serving dish.
2 TBS Lemon Juice
½ tsp Salt
Mix for 30 seconds.
Add 3 TBS Extra Virgin Olive Oil
1 – 2 TBS Dried Basil.
½- ¾ TBS Tarragon
½ to 1 tsp of Oregano
Add 3 TBS of Nutritional Yeast (to taste)
Instead of drizzling the dressing on top of the salad, this dressing is put in the bottom of the salad bowl, and then the lettuce is put on top. The salad is tossed just prior to eating.
In France salad is served as the first course of the meal. On a practical basis, that means a great big bowl of salad is passed around the table, and plates are typically filled with an initial serving. Sometimes the plate is filled a second time. After that course, the rest of the meal is served.