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.
Provided by Zurie
Categories Salad Dressings
Time 5m
Yield 1/3 cup
Number Of Ingredients 6
Steps:
- 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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