Taste of France Salad Dressing

Recipe by Zurie
READY IN: 5mins
YIELD: 1/3 cup
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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.
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