Most food writers would agree – making your own salad dressing is key to highlighting the unadulterated flavor of summer lettuces. Many folks have a favorite vinaigrette recipe, but with so many beautiful greens and vegetables (perfect to use for crudité) in our weekly boxes, it’s helpful to also have a creamy dressing in your arsenal – especially at this time of year, when fresh herbs are abundant.
1/4 cup mayonnaise
1/4 cup Greek yogurt or sour cream
1/4 cup (heaping) chopped fresh herbs, such as tarragon, basil, parsley, and/or dill
2 tablespoons fresh lemon juice
1 anchovy fillet, chopped or 1 teaspoon anchovy paste
1 scallion, white and light green part only, sliced or 2 tablespoons chopped chives
1 small clove garlic, blanched
Kosher or sea salt and freshly ground black pepper
In a food processer or blender, combine the mayonnaise, yogurt, herbs, lemon juice, anchovy, scallion, and garlic until smooth. Season with salt and pepper.
For added creaminess (and green!) add 1/2 ripe avocado.
When using garlic in its raw form, I like to blanch the clove in boiling water for about 30 seconds to cut its bite.