Lovely, creamy dressing! I used mostly whole milk but subbed with a small amount of
heavy cream. Used white pepper to keep the color well, white and the big change was substituting Meyer lemon juice for standard. Added about 1 teaspoon finely grated Meyer lemon zest, too. Tastes best when the dressing is prepared at least several hours in advance. Tested on a very simple salad of lightly wilted 'lacinto' kale (wilted with a few teaspoons of lemon juice), baby spinach, baby arugula and for color a few strands of shaved carrot. Reviewed for Best of 2011.
OK, I have a sweet tooth a mile wide, and I really liked this dressing! I used 1/2 and 1/2, and half the amount of sugar called for in the recipe. Sprinkled with salt and fresh ground black pepper, this was wonderful. I used fresh crispy iceberg lettuce, as that is what I had on hand. I may add some croutons next time, but will sure put this one in the keeper file! Thanks so much for sharing, diner.
I used heavy cream and half the sugar after reading the other reviews. I'm not sure of the lemon juice in it. So I may try it again with less lemon juice or omit it completely. Thanks Diner :) Made for the Zwizzle Chicks of ZWt
This was actually pretty good. The sugar put me off a little, and I probably would use only 1 t. next time, like diner524 suggests. However, it is about as sweet as a Catalina or French dressing. I used about 1/2 t. of salt and plenty of freshly ground pepper and served this simply over some crisp romaine fresh from the farm. Thanks for sharing this.
This recipe has potential but needs some tweeking. It's a bit too sweet for my tastes and I feel it could use more seasonings. A good base recipe. Made for ZWT6