Author Notes: I’m not a big fan of chili-spiciness–it lingers on my tongue in a way that just feels unpleasant. But the quick rush of sinus-clearing horseradish-spiciness makes me swoon. I love this salad dressing so much that I’ll eat it straight out of the jar with a spoon. —linzarella
Food52 Review: It’s hard not to love a recipe where the only instructions are essentially zest, scoop and shake. As written, it comes out nicely balanced between zippy, sweet and savory, but then linzarella encourages us to customize — a dash more horseradish for the spice fiends, a dollop more crème fraîche for the indulgent — and shake again. The two types of dairy — equal parts tart yogurt and mellow, rich crème fraîche — are an especially nice touch, bringing a tempered zing to the dressing. We think it would be lovely tossed with some chilled poached shrimp and watercress or alongside some crudités. – A&M —The Editors
Makes: a modest amount of dressing
Ingredients
-
1
lemon
-
3
tablespoons creme fraiche
-
3
tablespoons plain whole milk yogurt
-
1
tablespoon honey
-
2
tablespoons prepared horseradish
-
2
tablespoons dijon mustard
-
1
pinch salt
-
1
pinch freshly ground pepper
Directions
- Zest the lemon, then juice half of it. In a jar, combine juice & zest with remaining ingredients, stir, then cover the jar and shake. Taste and adjust to make it spicier, creamier, or sweeter to your preference.
1 of 2
2 of 2