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.
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 tsp. fresh tarragon leaves, chopped
1/2 tsp. of lemon zest
1TB. 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 steelllar salad dressing. Top you salad with chive blossoms for the best effect.