Visit the Fairmount Neighborhood Farmers Market this Sunday from 10 am - 2 pm at the corner of Agate and 19th Ave for a wide selection of fresh produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm.
Camas Swale has a eye popping selection of crunchy spring vegetables -- cucumbers, snap peas, fennel bulb, and turnips -- to layer on a bed of their purple tipped butterhead lettuce. For salad dressing, I usually make a miso vinaigrette, sometimes with tahini for more creaminess. But for an extra decadent treat I decided to whip up a creamy lemon and fennel frond dressing based on this recipe.
This creamy salad was the perfect accompaniment to Turkish stuffed flatbreads called pide, made with Fair Valley Farm ground lamb. And once people started drizzling the dressing on their plates, they found it also went well with roasted cauliflower, garlic scapes, and chickpeas, or just eaten with a spoon.
Creamy Lemon Fennel Dressing
adapted from CreamTea's food52 recipe1 lemon
2 tablespoons crème fraîche or sour cream
Fine sea salt to taste
1/2 teaspoon mild honey
1-2 tablespoons minced fennel fronds
5 tablespoons extra virgin olive oil
Grate the lemon with a zester and set zest aside. Halve lemon and juice one of the halves.
Whisk crème fraîche or sour cream, lemon juice, zest, salt, and honey together until smooth.
While whisking, add olive oil in a thin stream until blended.
Add fennel fronds and whisk again to incorporate. Taste and adjust seasoning (salt, lemon juice, honey) as needed.
Serve the dressing over a salad of crunchy spring vegetables and butterhead lettuce.