Spring Greens with Green Goddess Dressing
|2 oil-packed anchovy fillets, chopped|
|1 garlic clove, finely grated|
|1/2 cup mayonnaise|
|1/2 cup sour cream|
|1/2 cup basil leaves|
|2 Tbsp parsley leaves with tender stems|
|2 Tbsp tarragon leaves|
|2 Tbsp plus 1 tsp fresh lemon juice|
|4½ tsp Vera Jane's Extra-Virgin Olive Oil, plus more|
|2 cups watercress|
|4 cups Mâche greens|
|2 radishes, trimmed and thinly sliced|
Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 tablespoon lemon juice, and 4½ teaspoons oil in a blender until smooth with only a few flecks of green; season dressing with salt.
Combine greens, radishes, and remaining 1 tablespoon plus 1 teaspoon lemon juice in a large bowl, drizzle with oil and season with salt. Toss to combine.
Top salad with a few spoonfuls of dressing.