This is my take on a classic green goddess dressing. Mayonnaise and crème fraîche give the dressing its richness, while the herbs add a brightness that tastes like summer.
Technique tip: Toss the salad in a mixing bowl before plating to make sure that every piece of lettuce is coated.
Swap option: Make this dressing with any seasonal herbs. Just remember that delicious dressing is all about balance. Taste as you go and add vinegar, garlic, and herbs to find that happy equilibrium.
Fine Herb Dressing (makes 2 cups)
- 1/2 cup flat-leaf parsley
- 3 tablespoons chervil
- 7 tablespoons chives
- 1⅓ cups spinach
- 2 anchovy fillets
- 3 tablespoons mayonnaise
- 1 cup crème fraîche
- 2 tablespoons lemon juice
- 1 tablespoon Champagne vinegar
- 1 to 2 cloves garlic, grated
- 2 heads baby romaine lettuce
- 4 breakfast radishes, thinly sliced
For the dressing:
Pick and wash the herbs. Add all of the ingredients except the garlic to the bowl of a high-powered blender or food processor and mix at high speed until fully incorporated. Taste the dressing and add grated garlic as necessary.
For the salad:
Wash the lettuce and remove the root. Cut the head in half and gently pull apart the leaves. In a large mixing bowl, toss the lettuce with the dressing. Stack the romaine leaves to create a small tower. Sprinkle with sliced radish and any stray herbs.