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Starting in the early twentieth century, American recipes for French dressing often added other flavorings to the vinaigrette, including paprika, ketchup, Worcestershire sauce, onion juice, sugar, and Tabasco sauce, but kept the name

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Dresser: 78"W x 20"D x 44"H

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If you want to use them, open a tin of anchovy fillets (usually packed in oil) and roughly chop them into small pieces to mix into the salad when you toss it with the dressing