- 1/2 cup sour cream or creme fraiche
- 1/2 cup heavy cream, lightly whipped
- 2 tbspns lime juice
- 1 1/2 tbspns sugar
- 1/4 to 1/2 cup pecans, lightly toasted and coarsely chopped
- Pepper to taste
Place the sour cream in a medium-sized bowl and stir in the whipped cream, lime juice, and sugar. Taste for desired tartness.
Add the pecans and a small grinding of fresh pepper. Taste again for balance, and adjust the seasoning to please yourself. Makes 1 1/2 cups.
More "Lost" Salads and DressingsHow to Make Vinegar (1861)
Waldorf Salad Mold (1967)
(Origin - "Soups and Salads" by Sandi Cooper, published by Irena Chalmers Cookbooks, Inc, 1983.)
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