My typical salad dressing these days is is one I don’t even mix up but just mix in the salad bowl. I put the lettuce or spinach or whatever other green leafy thing I’m using along with the chopped or sliced vegetables in a bowl, then pour olive oil over it and toss it until the vegetables are just barely coated. A bit of salt and pepper and more tossing and tasting, then I squeeze some fresh lemon juice on it or use a nice vinegar. That’s it. But sometimes you want a bit more and I’ve found I really like a light cream dressing now and then.
I’ve used these various recipes and quite enjoyed them. The other day I splurged on some creme fraiche at our local non-chain grocery store, which tends to carry the fancier foods. I’ve been wanting to try it for a while but they don’t carry it at the regular chain store. Then I saw this recipe for a salad with Frisee and apple slices in Everyday Food and decided to try it since I’m growing frisee in the garden right now and had just bought some lovely apples at the farmer’s market. I used some other lettuce as well and added some radish slices because I have lots of radishes in the garden right now, too.
- 1/4 cup sour cream or creme fraiche
- 4 tsp white wine vinegar
- 1/2 tsp honey
- salt and pepper to taste
Mix this all together with a whisk and pour over your salad.
I have never thought to use sour cream in a salad dressing. Most of my homemade dressings are oil based. I haven’t ventured into creamy dressings yet, but this looks well worth a try! Is sour cream or creme fraiche fairly standard in making creamy dressings? I have a few new ideas now, but I’m not sure where to start.