Salad With Cream Dressing

By Jacques Pepin

Total Time
10 minutes
Rating
5(39)
Comments
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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.

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Ingredients

Yield:Six servings

    The Cream Dressing

    • 1tablespoon good red-wine vinegar
    • ¼teaspoon freshly ground black pepper
    • ¼teaspoon salt
    • 6tablespoons heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

52 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 41 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

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

  3. Step 3

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

Ratings

5 out of 5
39 user ratings
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Comments

L Phillips

I used this dressing to recreate a long-lost Bon Apetit recipe for fettuccini salad made with sliced fresh mushrooms, lots of chopped parsley and chives, fresh coarsly grated Parmesan, and a cream-based dressing - unusual and very good. Thanks!

Tim Murtaugh

I suspect that if you were to add a dash of sugar this would be the dressing my mother served over a delicious banana and Boston lettuce salad. Although, maybe the bananas provided all the sweetness I'm remembering and this is the exact dressing!

geri

I used this on a cucumber and shallot salad. Added a bit of dill. I saw Jacques Pepin in a video where he suggested whisking it for 15 seconds or until slightly thickened. It was lovely! A bit of dill was nice for the cucumbers.

Pam from NJ

As Chef Pepin pointed out in his video, only 50 calories in 1 tbsp heavy cream vs 120 calories in olive oil!

geri

I used this on a cucumber and shallot salad. Added a bit of dill. I saw Jacques Pepin in a video where he suggested whisking it for 15 seconds or until slightly thickened. It was lovely! A bit of dill was nice for the cucumbers.

meinmunich

For such a simple dressing, it was delicious. I have added a bit of mayo and I liked it even better. A small carrot with vegetable peeler also added to crunchy and color needed for the green lettuce.

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