“You should be putting whipped cream on your salad” may seem like a crazy sentence for me to type, but stick with me for a bit. Though whipping cream is usually reserved for the sweet rather than savoury, it’s actually a perfect blank canvas for rich, creamy dressings.
Photo by Michael Graydon and Nikole Herriot.
Chef Joshua McFadden of Ava Gene’s makes his by infusing some heavy whipping cream with garlic, seasoning it with salt and pepper, then adding a little olive oil and whipping until very soft peaks are formed. He then folds in some lemon juice, and drizzles it all over a delightful little gem salad with shaved carrots and toasted hazelnuts. You can stick to his recipe, or you can make your own and experiment with a ton of different flavour profiles, just make sure you include something savoury and a little bit of acid. Personally, I think tahini with lemon would be great drizzled over a grilled broccoli salad, but there’s nothing wrong with keeping it super simple and just throwing in a little Dijon with some salt and pepper.