by Mary Bailey
This dressing is ideal when it’s hot out, like now. Toss with a big bowl of leafy greens, use as a dip, or slather on grilled chicken, it’s so good.
| 1 c | parsley leaves |
| 1 c | packed watercress or spinach leaves, stemmed |
| 2 T | tarragon leaves, rinsed |
| 3 T | minced chives |
| 1 clove | garlic, roughly chopped |
| 2 | anchovy fillets, preferably salt-packed |
| 3 T | fresh lemon juice |
| 1 T + 1 t | Champagne vinegar or sherry vinegar |
| ½ c | canola oil or grapeseed oil |
| ½ c | yogurt or buttermilk |
| ½ c | mayonnaise, homemade if you can (recipe follows) |
| kosher salt and fresh ground black pepper |
Combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and oil in a blender or food processor bowl. Pulse, then blend until smooth, about two minutes. Add the mayo and yogurt or buttermilk and blend again until smooth. Season to taste.
Makes about 1½ cups.