Little Gem Salad with Lemon Cream Dressing
What you’ll need:
For the dressing: (makes about 1 ½ cups)
2 to 3 anchovy fillets, rinsed
Handful chopped chives
Handful chopped parsley
Juice of 1 fresh lemon
2 teaspoons grated lemon zest
1/2 cup regular or olive oil mayonnaise
3/4 cup non-fat Greek yogurt or sour cream
Finishing Salt and freshly ground pepper
For the Salad
Little Gem Romaine lettuce or Limestone lettuce or Bibb/Butter lettuce
Small sweet tomatoes such as baby Heirlooms or sweet cherry tomatoes
Toasted pumpkin seeds (pepitas) or toasted sunflower seeds
- Rinse the anchovy fillets then puree in a blender with the parsley and chives.
- Add the lemon juice and pulse just to blend.
- Add the mayo and yogurt or sour cream and blend until smooth. Add lemon zest. Season with salt and pepper to taste.
- Drizzle over crisp lettuce of your choice. Cut tomatoes in half and add decoratively to salad. Sprinkle lightly with toasted pumpkin seeds (pepitas) or toasted sunflower seeds.
- Serve immediately.