'Old fashioned' salad dressing, eaten on Boston lettuce, one of the only kinds of green salad everyone but the odd gourmet ate, when I arrived in my adopted country 30+ years ago. It was a hard transition - one I never fully made, having grown up on all sorts of salads and a lot of crunchy, tasty Romaine.But it's food for the divine, this cream and lemon dresing on a freshly picked head of soft Boston lettuce. Last night we ate it with chicken, new potatoes and raw, sugar marinated rhubarb.
9 tablespoons of heavy cream
3 tablespoons of freshly squeezed lemon juice
2-3 teaspoons of sugar
salt and freshly ground pepper
Mix everything and let the dressing sit for half an hour. Toss with the washed and thouroughly dried leaves of a head of Boston lettuce just before eating.
The wine was a 2005 Sauvignon Blanc from St. Clair in Marlborough, New Zealand. It's a heady Sauv, with more concentration and less acid than the Loire Sauvignons, that I usually drink - and love - with this kind of food. A real pleasure, though, and great with the rhubarb. Good with asparges, too.
dansk
