Brittany House Salad Dressing Recipes

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THE HOUSE SALAD

Provided by Sara Forte

Categories     Salad     Fruit     Leafy Green     Appetizer     Vegetarian     Salad Dressing     Fall     Pomegranate     Lettuce     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12



The House Salad image

Steps:

  • To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
  • Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.

1 large head butter or bibb lettuce
1 small jicama, peeled and cut into 1/4-inch matchsticks (roughly 1/2 cup)
1/3 cup pomegranate seeds
1 cup large shavings Asiago or Parmesan cheese
House Dressing
2 1/2 tablespoons crème fraîche
2 tablespoons extra-virgin olive oil
1 teaspoon honey
1 scallion, white part only, finely chopped
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper

BRITTANY SALAD DRESSING

A local steakhouse in my town serves this popular salad dressing. I could hardly believe my eyes when the recipe was published in our local newspaper!

Provided by Ann S

Categories     Salad Dressings

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 4



Brittany Salad Dressing image

Steps:

  • A half-hour before serving, combine sugar, vinegar& sour cream until smooth.
  • Refrigerate (I prefer to refrigerate overnight).
  • Fry bacon until crispy, saving 1/4 of the fat.
  • Dry bacon on paper towels and chop into small pieces.
  • To serve, heat 1/4 cup bacon fat until piping hot and pour over crisp, chilled lettuce pieces.
  • Toss to coat.
  • Place individual servings on chilled plates& sprinkle with bacon pieces.
  • Top with sour cream mixture& garnish with cherry tomatoes.

8 slices bacon
5 tablespoons sugar
4 tablespoons vinegar
2 cups sour cream

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