Delicate and refreshing, this Meyer Lemon Chervil Cream Dressing is a light, elegant accompaniment to salads, seafood, or slaws. The mild sweetness of Meyer lemon juice blends beautifully with airy whipped cream and the subtle, anise-like flavor of fresh chervil. Its silky texture and balanced citrus-herb notes make it especially lovely on shaved fennel, poached shellfish, or spring greens. Simple to prepare yet sophisticated in flavor, it’s the kind of dressing that elevates any dish it touches.
INGREDIENTS:
3 tablespoons Meyer lemon juice
1/4 cup heavy (whipping) cream
Salt and pepper to taste
2 tablespoons fresh chervil, finely snipped or chopped
METHOD:
In a small, nonreactive mixing bowl, combine the cream, a pinch of salt, and a few grinds of pepper. Using a whisk or hand mixer, whip until the cream just begins to thicken and hold soft peaks.
Gradually add the Meyer lemon juice, continuing to whisk until the mixture is smooth, creamy, and lightly thickened but still pourable.
Gently fold in the chervil, mixing just until combined.
Let the dressing sit for 15–20 minutes to allow the flavors to meld. Serve drizzled over shaved fennel salads, slaw, or poached shellfish.
YIELD: About ½ cup
