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.
ALLERGENS: Milk, Egg, Fish, Soy