Name: Salad With Cream Dressing
Total time: 10 min
Ingredients: 1 tablespoon good red-wine vinegar; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 6 tablespoons heavy cream

The inspiration for this salad that my wife prepares occasionally at home comes from the area of France where I was raised, near Lyon. It is always better done at home; the dressing lends itself to individual rather than high-volume preparation, and the delicacy required to properly clean and thoroughly dry the greens without bruising them is more easily achieved in the home kitchen. The salad should be cool but not ice cold, and should be tossed at the last minute, just before serving, especially if Boston or red-tipped leaf lettuce is used.

Salad With Cream Dressing

red-wine vinegar

black pepper

salt

heavy cream

Remove and discard any damaged outer lettuce leaves and tear the lettuce into two-inch pieces. Wash in a sink full of cool water, lifting the lettuce from the water and placing it in a salad dryer. Dry thoroughly. You should have about eight cups of greens.

For the dressing, place the vinegar, pepper, salt and cream in a salad bowl and mix together with a spoon, preferably wooden.

At serving time, toss the greens with the dressing and serve immediately.

Salad With Cream Dressing

Total: 10 minutes

Servings: 6

Cost: $2.96 /serving

Author : Jacques Pepin

Ingredients

Instructions

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