Meyer Lemon Chervil Cream Dressing

Use this salad dressing for slaw or on shellfish. It is also great on shaved fennel salads.


3 tablespoons Meyer lemon juice
1/4 cup whipping cream
Salt and pepper to taste
2 tablespoons chervil, snipped finely with scissors or chopped with a sharp knife


Add the salt and pepper to the cream in a non-reactive bowl. Whip the cream until it is starting to thicken. Add the lemon juice and whip until the cream is creamy and thickened, yet pourable. Fold in the chervil and allow flavors to marry for 15-20 minutes before using.

YIELD: 1/2 cup

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