This delicious Creamy lemon-chive dressing is courtesy of chef Patricia Wells' "Vegetable Harvest."
Yield Makes 1 1/4 Cups
2 tablespoons freshly squeezed lemon juice
Fine sea salt
1 cup light cream
1/3 cup freshly minced chives
In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.