A classic salad cream for garden leaves

Prep time 15 mins

Makes about 100ml

A staple of British kitchens, this salad cream is a vibrant twist on the classic vinaigrette—smooth and creamy with just the right tang. We finish it with a touch of cream for a rich, velvety texture that pairs beautifully with fresh salad leaves and delicate herbs. It's a go-to dressing for effortless, flavourful salads that feel both nostalgic and refreshingly modern.

A choice of fresh garden leaves and herbs, we like a mild lettuce leaf such as butter lettuce, or cos for this dressing with delicate herbs such as chervil, chives and flat-leaf parsley.

SALAD CREAM DRESSING

1 small garlic clove, crushed

1 tbsp quality white wine vinegar or Chardonnay vinegar

1 tsp Dijon mustard

3 tbsp mild-flavoured extra virgin olive oil, or quality olive oil

2 tsp pouring cream, to taste

For salad cream, whisk the garlic, mustard, vinegar in a bowl to combine and season to taste with sea salt and freshly ground black pepper. Gradually which in the olive oil to create a smooth creamy dressing. Finish with a splash of cream and check seasoning.
Place leaves and herbs in a mixing bowl and add a little dressing - enough to just coat the leaves - and toss gently, then serve.