Lemon Crème Fraîche

This versatile concoction can be used as a salad vinaigrette atop spring greens, or spread over Jewish Rye toasts with this week’s smoked salmon.

Ingredients:
1 cup crème fraîche
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped herbs, such as parsley and mint

Method:
1. Whisk together the crème fraîche, lemon juice and fresh herbs. Season with salt and pepper to taste.

this week's recipes
sunday supper

feature story
cheese please

from the farm
photo gallery

archives