To accompany the main course of Stuffed Scallops on Mushroom Rice I made Jacques Pépin's Mother's recipe, Greens with Quick Cream Dressing. Just before you serve the greens (6 to 8 cups of torn Boston lettuce is nice with this), put 1/4 c. heavy cream, 1/4 tsp. each of salt and pepper into a bowl and whisk vigorously for about 15 seconds, or until a little bit frothy. If it seems too thick, add a tablespoon or two of water. Stir in 1-1/2 tsp. red wine vinegar. Add the greens, toss briefly and serve immediately. Amazingly, this is low cal – 1 T. of heavy cream is 60 calories, while 1 T. of olive oil contains 120 calories – and it tastes wonderful!
Watch Jacques prepare this dish, and the others mentioned, on Amazon Prime, "Under the Sea" episode.
Recipe
1/4 c. heavy cream
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1-1/2 tsp. red wine vinegar
8 c. loosely packed Boston lettuce, washed and dried
For the dressing, just before serving, put the cream, salt and pepper in a salad bowl and whip with a whisk for about 15 seconds, or just until frothy. Stir in the vinegar.
Add the lettuce, toss briefly, and serve immediately.
Note: If overwhipped, the dressing will thicken quickly after the vinegar addition. If it thickens too much, dilute it with 1 T. water before tossing it with the lettuce.
– Jacques Pépin, "Fast Food My Way"