In a small bowl, combine the crème fraîche, yogurt, chopped tarragon, lemon juice, garlic, and poppy seeds. Stir in 1 or 2 Tbs. water to thin the mixture to a creamy salad-dressing consistency. Season with cayenne and salt to taste.
在食用前,把奶油生菜large bowl with just enough of the dressing to lightly coat the leaves. Season with salt and pepper to taste. Arrange the salad on individual serving plates, scatter the whole tarragon leaves on the top, and serve.
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