THE INVENTION OF THIS DRESSING WAS SERENDIPITY. IN A REFRIGERATOR DRAWER, BURIED UNDER PACKAGES OF BUTTER, PARMESAN WRAPPED IN CHEESE CLOTH, AND A HUNK OF SLAB BACON, I UNEARTHED A FORGOTTEN LOG OF CHEVRE, GREEN WITH AGE. BUT GREEN ON CHEESE IS NOT A BAD THING, SO I CREAMED IT IN MY SALAD BOWL WITH A TOUCH OF LEMON, SALT AND PEPPER AND A GOOD VIRGIN OLIVE OIL. I THREW IN A HANDFUL OF FRESH CHIVES AND USED IT TO DRESS A COMBINATION OF GEM AND BUTTER LETTUCES. I OFTEN MAKE SALAD DRESSING WITH BLUE CHEESE AND OLIVE OIL, BUT THE CHEVRE DRESSING IS SUBTLER, LESS ASSERTIVE, SO IT COMPLEMENTS RATHER THAN DOMINATES THE MINERALITY OF THE LETTUCES. I USED THE SAME TECHNIQUE FOR COMPANY A WEEK LATER AND EVERYBODY LOVED IT. SO WILL YOU.
Click here to download recipe
