A recipe for salad dressing, dipping or drizzling over vegetables. From Patricia Wells’ “Salad as a Meal” (WM Morrow, 2011).
Creamy Lemon-Chive Dressing
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1 cup light cream
1/3 cup finely minced fresh chives
In a jar with a lid, combine the lemon juice and salt. Cover with the lid and shake to dissolve the salt. Add the cream, chives and lemon zest. Shake to blend. Taste for seasoning.