I was making a Mexican dish one night that called for Crema. Having made it and only used a tiny bit I started using it on other things. Salads, Grilled Fish, Potatoes. This is a simple no fuss salad with Crema. Nice and light for the current weather.
1 cup sour cream, full fat
1 cup heavy cream ( they say you can substitute buttermilk, I haven’t tried it yet )
1 tsp kosher salt
1 Tbs Fresh Lime Juice
1/2 lb peeled and grated raw organic carrots
1/2 bunch of raw broccoli, chopped into small pieces
1 small red onion, dice
1/3 cup of dried currents
1/2 cup of chopped walnuts
juice of 1/2 lime or more to taste
Salt and Pepper
Crema, 1/2 to 3/4 cup or to your taste
To make the Crema, whisk together the sour cream and heavy cream in a bowl. Whisk in the salt and lime juice. Cover and let sit unrefrigerated for at least 4 hours. Preferably over night. Refrigerate until using. Store in the Frighted for a week.
Mix all of the salad ingredients in a large bowl. Add 1/2 cup of the Crema. Season to taste with salt and pepper. Add more Crema if desired.