Instructions: 1. Flatten the garlic with the side of a large knife, then peel it. (If there is any sign of a green sprout, be sure to remove it, or it will give a bitter, burning taste to the salad dressing - or anything else for that matter).

2. Turn on the motor in a food processor fitted with the metal blade. Drop the garlic through the feed tube with the motor running. Stop the motor, add a pinch of coarse salt, and using a plastic spatula, push the chopped garlic down into the work bowl. Pulse several times to make a paste of the salt and garlic.

Add mustard, pepper and vinegar and pulse to blend. With the motor running, dribble in the creme fraiche and olive oil. Add more salt and pepper to taste.

This salad dressing is delicious with assertive lettuces, such as romaine, frisee, arugula and escarole. It also makes an unusual but fabulous dressing for warm boiled potatoes. Toss a few chopped anchovies in with them for a great Sunday night Supper!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.