For anyone brought up in the UK in the 1980s salads pretty much came in one version. Lettuce, cucumber and tomatoes, garnished with an often-too-generous dollop of Salad Cream in lieu of a proper salad dressing. If you’ve never had Salad Cream I’d strongly suggest that you do not go out of your way to try it! The name is bad enough but the flavour is truly something else.
It looks like mayonnaise and is also made from an emulsion of oil and eggs. However, unlike mayonnaise it’s not indulgent and creamy. Instead it has a very high vinegar content which makes it borderline inedible. No doubt it was as much about saving money as making something that tasted nice – but frankly the effort wasn’t worth it. Like many things invented 1914 it’s best consigned to the history books. Something to be looked back on, with some misplaced nostalgia, as a relic of a different time.
Though credit where credit’s due… sometimes you want something on your salad that’s a bit more interesting than mayonnaise. Vinaigrettes are often my go to, but what they have in punchy flavour they lack in texture. There are also what I think of as American salad dressings – the ones that are almost a meal in themselves, like Ranch or Thousand Island. All good options, but not always what you want.
Which is where this Quick Creamy Salad Dressing comes in. Admittedly it’s little more than an enriched mayonnaise, but it’s something that you can whisk together and serve straight away without any guilt. The herb and lemon flavour elevates the mayo without being too sharp or too overpowering. The salad leaves remain the key flavour with this.
Unless, of course, you choose to drown your salad in dressing. Which you don’t need to do here. A little goes a long way!
Quick Creamy Salad Dressing
- 100 g Good Quality Mayonnaise
- 100 g Soured Cream
- 1 tsp Dried Mixed Herbs
- ½ tsp Garlic Granules
- ¼ tsp Onion Powder
- ¼ tsp Sea Salt
- ¼ tsp Freshly Ground Black Pepper
- 1 Lemon juiced
- Mix together the mayonnaise and soured cream in a bowl. Add the herbs and spices, then stir until well combined. Pour in the lemon juice and stir to create a thick, pourable dressing.
- Cover and store in the fridge until needed. The dressing should last a couple of days stored this way.
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|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|