Make this easy and tangy salad dressing by mixing together crème fraîche, lemon zest, lemon juice, and tarragon. You’ll have a creamy dressing that goes well with chunky, substantial salads or makes a great dip for things like carrot chips.
Game plan: The dressing can be made up to 1 day ahead, covered, and stored in the refrigerator.
- Yield: About 1 cup
- Difficulty: Easy
- Total: 10 mins
- 1 cup crème fraîche
- 1 tablespoon plus 1 teaspoon finely grated lemon zest (from about 2 medium lemons)
- 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice (from about 1 medium lemon)
- 2 tablespoons plus 2 teaspoons finely chopped fresh tarragon leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Place all of the ingredients in a small bowl and stir to combine. If not using immediately, cover and store in the refrigerator for up to 1 day.