French Creme Fraiche Salad Dressing

With “La Mer” softly playing in the background I think of cooler weather, Autumn in France, warm chestnuts and knee-high boots.

Black cashmere coats, steaming crepes from street vendors and foggy mist shrouding Notre Dame.  It was Autumn the last time we were in France and terribly cold for this “dixie darling”, as my father is fond of calling me.  Instead of a light, thin summer vinaigrette dancing on mixed baby greens, the French had moved seasonably on to a heavier dressing, a more substantial, stick to the bones salad dressing and this is it.  I enjoyed this hefty and creamy dressing everywhere we went, every town, every restaurant.

A bucket of creme fraiche…OMG.

All through Bordeaux and Paris, typically over butter lettuce and often crowned with a generous slice of pate, I found this wonder…this lush dressing.  I requested this salad with just about every lunch and dinner!  I’m still crazy about it.  Creme fraiche is somewhat like yoghurt or sour cream but less tangy and, unfortunately for me, higher in fat.  Worth every calorie, though.  Not much is needed to dress a salad as it packs a solid punch of flavor.  And guess what?  Only two other ingredients are called for and that’s including salt!  (I’m not including the water called for.)  Creme fraiche is found in the dairy section of the grocery store, usually next to the cream cheese and sour cream.  It’s a total indulgence.  The other night I prepared this salad for dinner and topped it with a little crumbled bacon and freshly snipped chives.  Killer.  Need I say more?

French Creme Fraiche Salad Dressing

  • Servings: a scant 3/4 cup
  • Difficulty: easy
  • Print

  • 1/2 cup creme fraiche
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons water
  • salt to taste
  1. In a small bowl whisk all ingredients until the mixture is velvety smooth.
  2. Drizzle a few tablespoons over each individual salad, lightly toss to coat, add freshly cracked pepper if desired and serve.
  3. To store any leftover dressing, transfer to a non-reactive container, cover tightly and chill.  Keeps well for weeks!

http://www.theirreverentkitchen.com

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