Drizzle this Herbed Crème Fraîche Dressing over my Smoked Salmon Benedict with Avocado

Lately I’ve  been trying to eat more salads for dinner but am SO bored of the same old recipes. I had some hot house smoked salmon in the fridge and wanted to build a dressing around it. It didn’t take me long to reach for the crème fraîche. Indulgent I know, but a couple of tablespoons really make this dressing something to talk about.

The crème fraîche lends the perfect amount of creaminess to the salmon without being overpowering. The chives & dill add so much flavor and the apple cider vinegar brings a subtle zing!

I’m really happy with how this turned out! This salad dressing just seems fancy and decadent to me. Try this drizzled over my Smoked Salmon Benedict with Avocado for brunch or over your favorite salad for lunch.

This Herbed Crème Fraîche Dressing will keep in the fridge for 2 days so you can try it would a couple of dishes.

Enjoy! xx

Herbed Crème Fraîche Dressing is so quick & easy to whip up!

Herbed Crème Fraîche Dressing

 

Print

Prep time

5 mins

Total time

5 mins

 

This fresh and flavorful dressing is perfect drizzled over a salad or my Smoked Salmon Benny with Avocado!

Author: Peony

Recipe type: Salad Dressing

Serves: ½ cup

Ingredients

• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp crème fraîche
• 1 tbsp honey
• ½ tsp spicy mustard such as dijon
• 1 scallion, thinly sliced (white and light green parts only)
• 1 tbsp chives, minced
• 1 tbsp dill, minced
• ¼ tsp salt
• ¼ tsp freshly ground pepper

Instructions

1. Whisk all of the ingredients together and put in the fridge until ready to serve.

Notes

This recipe yields ½ cup dressing and will keep in the fridge for 2 days.

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Classic Basil Pesto is my all time favorite recipe!

If you were to ask what food I could eat for the rest of my life, I would most definitely cut you off by saying ‘anything pesto!’. I’m OBSESSED and don’t foresee this changing anytime soon. I love classic basil pesto sooo much that when I get a dog, I’m going to name him pesto! Cute right? You must have a seriously good personality to rock a name like Pesto!

All jokes aside, classic basil pesto is so delicious and you can put it on anything.  After a few years of force feeding my partner pesto recipes, I’m happy to say he loves it almost as much as I do. You can’t go wrong with a classic basil pesto pasta or on home made pizza but lately I’ve been enjoying it over roasted vegetables, spread on fresh baked bread, in salad dressings and dips.

USE FRESHLY GRATED PARMEGIANO REGGIANO FOR BEST RESULTS

This recipe yields one cup of prepared pesto. If you’re not planning on enjoying the pesto right away, make sure you cover it with a thin layer of olive oil. This will keep it from turning brown and add longevity to your green pesto. Make sure the jar is sealed tightly and keep in the fridge for 3 days. I make this recipe a couple of times a month and normally double the recipe.

If you’re planning to freeze your pesto, don’t mix in the grated Parmigiano Reggiano. Wait until the pesto is defrosted and you’re ready to eat it, then mix it in. Parmigiano Reggiano loses a lot of its flavor once grated, so freshly grated parmesan will make for a more flavorful Pesto.

GET MAXIMUM SHELF LIFE BY STORING PINE NUTS IN FREEZER FOR UP TO 3 MONTHS

The ratios in pesto differ slightly depending on your specific taste. After making this recipe a few times, you’ll know how to make ‘your perfect pesto’.

Have fun! xx

Classic Basil Pesto

 

Print

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

Author: Peony

Recipe type: Sauce, Dip, Spread

Serves: 1 cup

Ingredients

• 3 cups basil(preferably sweet basil), packed
• ⅛ cup pine nuts, toasted
• ⅛ cup walnuts, toasted
• 2 cloves garlic, coarsely chopped
• ¾ cup GOOD Olive Oil
• ½ cup Parmesan, freshly grated
• ¼ tsp freshly ground pepper
• ½ tsp salt

Instructions

1. Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
2. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed,
3. Transfer to bowl and stir in parmigiano reggiano. You can also add parmigiano reggiano to food processor but I prefer the consistency of stirring it in.
4. If freezing, transfer to an air tight container and drizzle the remaining olive oil over the top. Add the parmesan when you're ready to eat the pesto, after de-thawing!

Notes

You can use all pine nuts or all walnuts, depending on preference and allergies. I use all walnuts when I'm cooking for my friend who is allergic to pine nuts.

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The post Classic Basil Pesto appeared first on The Peony Life.