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."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by PalatablePastime photo by PalatablePastime
photo by Baby Kato photo by Baby Kato
photo by diner524 photo by diner524
photo by French Tart photo by French Tart
Ready In:
1/3 cup


  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 1 tablespoon superfine sugar (15 ml caster sugar)
  • 1 pinch sea salt (Maldon or pink Himalayan salt, or just table salt, to yr taste)
  • 1 teaspoon mustard, Dijon, smooth (I used a teaspoon)
  • 14 cup fresh cream (about 63 ml)
  • 1 pinch coarse black pepper


  • 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).
  • Add rest of ingredients, and whisk. Leave a while. The dressing will thicken a little.
  • If using with loose-leaf "mesclun" or young green salad leaves, toss with very little drressing, only enough to slightly coat the leaves.
  • In the photograph I used more dressing, on 2 halves of a romaine, (here called cos lettuce) to drench the halves in the dressing.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Diana Adcock
    I made this dressing 2 ways. The first round I made it as posted and loved the clean, fresh taste! I don't care for salad dressing that is so strong you can't taste anything else-yours is lovely! This morning I made your recipe again, using buttermilk in place of the cream. I added 1 tablespoon of minced chives and one minced clove of garlic. OMG I'm in heaven and can't wait to use it tonight. I'm going to dress a warm new potato salad with it-I know!!!!! 2 new dressings, one great recipe! Thanks for posting Zurie. Made for Gideon's Celebration of Life Cook-a-thon.
  2. French Tart
    I KNOW and LOVE this dressing Zuri and I also make it home myself sometimes, when I'm not too lazy and have bought a bottle from the supermarket, because, YES, you can buy it there! The secret for the pink dressing that you often see is that they use dried pink shallots, and that is also divine! I made this with all the ingredients you listed and then went a bit off piste and used some Malden SMOKED sea salt, it is UTTERLY amazing! You have to try it and if you can't get in SA I will send you some! Made in memory of your beloved Gideon.
  3. Amerikim
    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!
  4. rosie316
    I made this to use on a salad yesterday for lunch. It was delicious! The only change I made was that I used just a smidge less sugar (personal preference). Definately a keeper. Thanks for posting this, Zurie. I wish you only happiness in your future. Prayers going out to you. (Made for cook-a-thon in memory of Zurie's DH)
  5. Baby Kato
    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.


I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
View Full Profile

Find More Recipes