This has to be the prettiest salad dressing around. And you all know that when it comes to food I’m as shallow as they come. I’m a total sucker for food that looks as good as it tastes.
Creme fraiche dressings are such a simple thing to but are incredibly useful and can be used to jazz up a multiple of dishes. When I worked as a chef at the restaurant Clarke’s, we used a simple creme fraiche dressing to drizzle on soups, or on salads, or to dress a roasted chicken breast. To make the easiest dressing known to man, simple mix creme fraiche with a squeeze of lemon juice, season, and then add enough water to make it drizzle worthy.
So this little dressing is based on the simplicity of the dressing I have described, only we have vamped up the flavour and the
sex dressing appeal just a little. We’ve definitely kept the versatility though, keep this dressing thick and enjoy it with a steak. Heaven. Loosen it with a little water and drizzle over butternut squash soup. Divine. Whack it in a roast chicken sandwich. P.r.e.p.a.r.e to swoon.
The raindrops on roses are an optional extra…
Beetroot, horseradish and lemon is such a wonderful combination. I love it.
- 1 raw beetroot
- 2 tablespoons creme fraiche
- ½ lemon juice
- 1 tsp olive oil
- season with salt and pepper
- about 2 tablespoons water
- 1 teaspoon of horseradish (freshly grated, or 1 tablespoon of creamed horseradish)
- Peel the beetroot. I have taken to wearing disposable gloves to do this. Partly because it stops the beetroot from staining your hands but mainly because it makes me feel like a doctor on Grey’s Anatomy
- Grate the beetroot on a cheese grater. Either on the one you tend to do cheddar on, or for a more refined look use the one you would use for parmesan.
- Mix all the ingredients together. Add the water a little at a time until you have the constancy you want. For salad you will want the dressing runnier. Whereas for a sandwich or accompaniment to a steak you probably won’t want to add any water.