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Ingredients Jump to Instructions ↓

  1. 1 cup lightly packed curly parsley leaves

  2. 1/3 cup lightly packed fresh tarragon leaves

  3. 1/4 cup freshly snipped chives (do not pack)

  4. 2 small scallions, trimmed and chunked (include some green tops)

  5. 1 small garlic clove, peeled

  6. 6 anchovy fillets, well drained, or 1/2 (1.6-ounce) tube anchovy paste

  7. 1/4 cup tarragon-flavored white wine vinegar

  8. 1 1/2 cups mayonnaise (use light, if desired)

  9. 2/3 cup sour cream (use light, if desired)

  10. 2 to 3 tablespoons milk, if needed to thin dressing FOR SALAD

  11. 8 cups mixed washed, spun-dry salad greens, broken into bite-size pieces

Instructions Jump to Ingredients ↑

  1. MAKE DRESSING: Whiz all dressing ingredients in food processor or electric blender at high speed about 30 seconds until smooth, scraping work bowl or blender cup at half-time.

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