All rights reserved. Dixie. Make it a Dixie Day and the
PLATES TO SHARE RECIPES
As executive chef at Watershed
Restaurant in Decatur, Georgia,
Scott was awarded Best Chef in the
Southeast by the James Beard
Foundation in
2007
. He’s also
coauthor o f
The Gift o f Southern
Cooking: Recipes and Revelations
from Two Great American Cooks
(Knopf,$29.95).
®
BUTTER LETTUCE SALAD
Scott lets his guests pick and choose w hat
they w ant then seasons, dresses, and gently
tosses it fo r them —th a t’s w hat friends are for.
Velvety crèm e fraîche adds a delicate tang to
the dressing Look fo r it in specialty m arkets
or large superm arkets.
START TO FINISH: 25 M IN .
1
tsp. garlic (about 2 cloves)
y2
tsp. salt
1
Tbsp. lemon juice
3/4
cup crème fraîche or sour cream
2
Tbsp.whippingcream
12
oz.green beans,trimmed (3cups)
3
or 4 large heads butterhead (Boston
or Bibb) lettuce,torn (12 to 14 cups)
2
medium cucumbers, halved
lengthwise, seeded and thinly
bias-sliced (1 ’/2 cups)*
3
t04Tbsp. thinly sliced chives
1. For crème fraîche dressing, on cutting
board finely chop garlic. Sprinkle with a
pinch of
salt
and rub with side of a knife to
form a paste. Transfer paste to a small glass
bowl. Mix in the
l/2
tsp. salt and lemon
juice; let stand 10 minutes. Whisk in crème
fraîche and whipping cream. Season to taste
with
salt
and
freshly ground black pepper.
2
.
Place green beans in a large pan of
rapidly boiling, lightly salted water. Cook,
uncovered, 5 to 7 minutes or until just
tender. Drain and place in bowl of lightly
salted ice water to quickly chill. Let sit
3 to 5 minutes or until cold; drain.
3
.
Arrange lettuce, green beans, and
17 2
JULY2008 BETTER HOMES ANDGARDENS
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