I was inspired by fond memories of a salad I ate on a first “fancy seafood restaurant” date with my boyfriend—now husband—Bill when I was just 18. From the very first taste, I was in heaven. Little did I know then that it had a lot to do with the cream and how it perfectly coated the lettuce leaves. I added a twist to it by including a zesty lemon flavor.

Creamy Lemon Champagne Vinaigrette

creamy-lemon-vinaigrette-dressing_lea-mcintosh

By Lea McIntosh
Published: February 5, 2012

  • Yield: 1 ½ cups

I was inspired by fond memories of a salad I ate on a first “fancy seafood restaurant” date with my boyfriend—now husband—Bill …

Ingredients

Instructions

  1. In a small bowl, whisk together shallot, champagne vinegar, sugar, lemon zest, lemon juice, salt, and pepper in a bowl.
  2. Immediately before serving, add the heavy whipping cream and lightly whisk, avoid over frothing the mixture.

    **Note: This dressing is particularly delicious served over butter lettuce.