This dressing goes with the Filet Beans, Radish, and Butter Leaf Salad, but will go with lots of other things as well. Salads and light slaws will pair with this, but this will also be good with cold shrimp and cold smoked or cured salmon as well as chicken dishes.
INGREDIENTS:
3 tablespoons white wine vinegar 1 tablespoon lemon juice ½ teaspoon sugar ½-1 tablespoon fresh dill, chopped ½ teaspoon Dijon style mustard ¼ teaspoon fresh thyme, minced Salt and pepper to taste ½ cup neutral flavored oil such as grapeseed or sunflower ¼ cup cream
METHOD:
Add the dill to the vinegar and lemon juice, and season with salt and pepper. Add the sugar and whisk in. Add the mustard and whisk in. Allow flavors to marry for 10 minutes.
Slowly whisk in the oil in a thin steady stream, whisking vigorously to form an emulsion.
In a separate bowl, whisk the cream just until peaks start to form. Using a spatula, add the cream to the dressing and whisk in, whisking hard to thicken a little more as the cream will thin when it hits the vinaigrette.
Taste and adjust flavors if need be. Use as needed within a day or two.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
