Title: Trader Vic's French Dressing
Categories: Salad Check
Yield: 2 Cups

3	lg	Shallots or green onions
1		Stalk celery
		Liberal amount of parsley
1	ts	Salt
1/2	ts	Freshly ground black pepper
1/2	ts	Dried sweet basil
		Pinch of rosemary
		Pinch of marjoram
1 1/3	c	Salad oil
2/3	c	Tarragon-flavored red wine vinegar

Chop the shallots, celery, and parsley together until they're *as fine as coffee grounds*. Combine this mixture with the remaining ingredients, and let the dressing stand for several hours before serving. If you like, you can add a tablespoon of crushed or shaved ice to chill the mixture before using. This is especially desirable if the wine vinegar is strong. Serve with green or vegetable salads.

NOTE: Don't glide over the last ingredient and use just any vinegar. If you agree that this dressing makes an outstanding salad, give red wine vinegar, tarragon flavored, much of the credit.

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