Monday, June 27, 2011

Mango Creme Fraiche Salad Dressing



I was reading David Lebovitz in my facebook feed today and he has posted a link to Cafe Fernando blog story about their recent visit to Chez Panisse. Great photos, fun story. What caught my eye in the story was the creme fraiche dressing on the smoked fish salad with black cod and salmon. Stopped me in my tracks. So guess what I bought today at the coop? Creme fraiche. I wondered what they mixed in the dressing to make it so loose. I thought lemon juice if I had a guess. I tend to overuse lemon juice so I thought mango. On nectarines. With mint, on a salad.
I wondered if the fiber in the mango flesh would ruin the whole experiment. I wondered if the creme fraiche was too thick to blend in my blender. I wondered if it would need acid to cut the fat. Oh the mind chatter of my food mind! I decide to go simple and just blend the flesh of a medium sized mango and 1/2 cup of creme fraiche and a pinch of salt in my blender. It would either work or be a throw-away.
Here is how is ended...a certain 7 year old was caught with a small soup ladle in hand (a spoon was not large enough) scooping out a second "taste" after I let her taste the goods, running into the living room to be alone with her mango creme fraiche. Bottom line: it turned out pretty fantastic. And with THREE ingredients, super, fabulously, crazily, easy to make.
I used nectarines on the salad to add acid. I added fresh mint to the lettuce mix to add some verve and then ate it for dinner. This dressing would be wonderful on grilled fish, crab cakes, or to dip strawberries into. I could imagine a fresh blueberry scone too...oh the list could go on. I think what makes creme fraiche work so well in these instances is the slight sour taste that carries it, but its not overly sour taste. Either way, the hardest part of this recipe is getting out your blender and removing the flesh from the mango. If you don't know how..Simply Recipes has a great tutorial. This made over a cup, plenty for a couple of dishes.

Mango Creme Fraiche Dressing
Makes a big cup

1 med. ripe mango cut and skin removed (about 1- 1/2 cups)
pinch of salt
1/2 cup creme fraiche

Blend in blender until very smooth, about 3 or 4 minutes.
I tossed my salad in a small bit of olive oil before topping with fresh nectarines and fresh mint. I spooned about 1 tablespoon on each salad plate.

2 comments:

Ashley said...

This idea is blowing my mind. I'm going to have to try it out before week's end. But I think once I do, I'm going to want to coat everything in this dressing!

Anonymous said...

This dressing looks amazing and simple. Can't wait to try. I also want to do a plug for an older post "Bali fun" which sings the praises of a beloved summer drink, the Plum Wine Martini. A reminder to dig through the archives occasionally for forgotten treasures.
Missing you in NC, Jess.

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