Salad Dressings
Thursday, October 5, 2006
[FOOD&WINE]
Crème Fraîche & Vanilla Bean Vinaigrette:
From: Dory Ford, Executive Chef Portola Cafe, Monterey Bay Aquarium
Crème Fraîche
2 Tbsp fresh Meyer lemon juice
4 oz crème fraîche
1 tsp chives, mincedCombine all ingredients in a bowl and whisk until thick, pourable consistency. Mixture will thin and then rethicken like whipping cream.
Vanilla Bean Vinaigrette
1 each small shallot, diced
1 each vanilla bean
1/4 tsp sea salt
1/8 tsp fresh cracked black pepper
1 Tbsp rice vinegar
3 Tbsp canola oilCut vanilla bean in half lengthwise and scrape out the soft inside and seeds; discard. Combine all ingredients in a pint glass. Blend with hand blender until smooth. Season to taste with sea salt and white pepper. Can be made in advance and stored in refrigerator up to 1 month.
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