Spring Greens With Black Pepper Crème Fraîche Food
SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
Steps:
- Blanch peas if needed: If using fresh or frozen peas that are sweet and tender, leave them as is and add into a large bowl. If the peas are a bit starchy, blanch in a pot of salted boiling water until just tender, 2 to 3 minutes. Drain peas, and immerse in ice water, then drain and put in a large serving bowl. Set aside.
Nutrition Facts : Calories 155 kcal, Carbohydrate 6 g, Cholesterol 6 mg, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, Sodium 196 mg, Sugar 2 g, Fat 14 g, UnsaturatedFat 0 g
BLACK PEPPER CRèME FRAîCHE
We can't stress enough the importance of cleanliness when doing a recipe of this sort. That means a good washing of the jar and other equipment and yourself.
Number Of Ingredients 3
Steps:
- Combine the cream and buttermilk in a measuring pitcher and stir until you get a thick yogurt consistency. Transfer to a jar, cover with cheesecloth or muslin, and secure with a rubber band. Leave at room temperature for 12 hours.
- The crème fraîche is now ready to use. If you want to drain off some liquid so it is thicker, spoon it into a sieve lined with a coffee filter placed over a bowl, and put the setup in the fridge for a few hours. Add the pepper to the cream just before serving.
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