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April 14, 2013

Spring Chive Goddess Dressing

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
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.

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