I have been looking for a creamy salad dressing for a while now. I was getting tired of the same old vinaigrettes but I still wanted a salad dressing that wasn't from a bottle. This recipe was a revelation! It is creamy but not thick. It covers the lettuce without drowning it and the flavour is very near perfection. The recipe is from Patricia Wells newest cookbook, "Vegetable Harvest". She uses chives and they are great, but if you have another fresh herb in your fridge (or garden, depending on where you live this time of year) give that a try too. I love fresh tarragon and chives equally, so I have been choosing whatever looks best at the store.
Creamy Lemon-Herb Dressing
2 T. freshly squeezed lemon juice
1/2 t. fine sea salt
1 c. light cream (10%, half & half)
1/3 c. finely minced herbs, such as chives, tarragon, or dill
In a small container with a lid, combine the lemon juice and salt. Cover and shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using.
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