Ingredients
-
2
-
1
-
1
-
1
-
1/4
-
1
-
-
-
-
-
-
-
-
-
Directions
Taste of France Salad Dressing,From Paris down to Provence we had this kind of salad dressing over the freshest greens, and I could not find out exactly how this creamy dressing was done. There are, I think, 2 nearly similar recipes on this site. But I have tweaked them, and this variation is really gorgeous. Soooo easy. The photo shows it drizzled over nothing more than romaine halves with spring onions, but obviously it will be great if tossed with any salad.,My husband and I are crazy about this dressing. So simple and so delicious. I followed the recipe exactly. However, I love to experiment so I will to try substituting the creme for buttermilk as another commentator did. I’m also going to try it using smoked sea salt. So many possibilities! Thank you so much for sharing this wonderful dressing Zurie!,Wonderful salad dressing. We enjoyed this soft and delicately flavored dressing very much. It was creamy, silky and decadent. Made exactly as written and wouldn’t change a thing. I served it over baby arugula, spinach and romaine lettuce, red onions, mandarin oranges and fresh strawberries. What a lovely addition to our meal. Thank you so much for sharing another winner Zurie. Your recipes never disappoint. Made for Best of 2015 Tag Game.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Put the Lemon Juice in a Bowl, and Add the Sugar. Whisk a Little, For the Sugar to Dissolve. (do not Use Granulated Sugar, as It Takes Too Long to Dissolve). |
|
2
Done
|
Add Rest of Ingredients, and Whisk. Leave a While. the Dressing Will Thicken a Little. |
|
3
Done
|
If Using With Loose-Leaf "mesclun" or Young Green Salad Leaves, Toss With Very Little Drressing, Only Enough to Slightly Coat the Leaves. |
|
4
Done
|
in the Photograph used More Dressing, on 2 Halves of a Romaine, (here Called Cos Lettuce) to Drench the Halves in the Dressing. |
