For a
tart finish, combines parsley, tarragon, chives, and sour cream in a
traditional salad dressing.
Ingredients
2 teaspoons
anchovy paste or 2 to 4 canned anchovies
1 small
garlic clove, minced
3/4 cup
mayonnaise
3/4 cup
sour cream
1/2 cup
chopped parsley
1/4 cup
chopped tarragon
3
tablespoons chopped chives
2
tablespoons lemon juice
Salt and
black pepper to taste
Blend or
pulse all of the ingredients in the bowl of a blender or food processor until
the dressing is uniformly creamy, about 30-45 seconds.
Toss with
salad leaves for a dressing or serve as a dip.
The
dressing will keep in the fridge for approximately a week.
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