It won’t be long now before we have lovely fresh chives in abundance, and baby lettuces too! Here’s the perfect dressing for these tender young treats.
chive image: juicingbook.com
Spring Chive Goddess Dressing
Laura Cabot, Laura Cabot Catering, Waldoboro
3/4 cup full fat sour cream
3/4 cup olive oil mayo
2 large cloves, minced fresh garlic
1 cup minced fresh chives
1 teaspoon fresh tarragon leaves, chopped
1/2 teaspoon of lemon zest
1 Tablespoon fresh lemon juice
2 anchovy filets, white or regular
Salt and freshly ground pepper to taste
Combine all but the chives in a blender until creamy. Transfer to a bowl. Add the chives by hand and fold in. Season to your taste, cover, and refrigerate for an hour or so before serving.
You can use this as a dip or spread. Thin with a little cream to make a stellar salad dressing. Top your salad with chive blossoms for the best effect.
Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.