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.
1 cup crème fraîche
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped herbs, such as parsley and mint
1. Whisk together the crème fraîche, lemon juice and fresh herbs. Season with salt and pepper to taste.