Brittany House Salad Dressing Recipes

BRITTANY SALAD DRESSING

Steps:

• A half-hour before serving, combine sugar, vinegar& sour cream until smooth.
• Refrigerate (I prefer to refrigerate overnight).
• Fry bacon until crispy, saving 1/4 of the fat.
• Dry bacon on paper towels and chop into small pieces.
• To serve, heat 1/4 cup bacon fat until piping hot and pour over crisp, chilled lettuce pieces.
• Toss to coat.
• Place individual servings on chilled plates& sprinkle with bacon pieces.
• Top with sour cream mixture& garnish with cherry tomatoes.

THE HOUSE SALAD

Steps:

• To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
• Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.

BRITTANY HOUSE SALAD DRESSING RECIPE

Steps:

• 30 minutes before serving, combine sugar and vinegar together, then stir into the sour cream. Refrigerate. Cut up bacon and fry until crisp. Save grease. To serve over lettuce pieces, pour bacon fat over and toss well. Sprinkle with bacon pieces and croutons. Top with sour cream mixture and garnish with some of the bacon pieces.