Photo by Elizabeth Cecil
If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.
Recipe information
Yield
Serves 4
Ingredients
2
oil-packed anchovy fillets, chopped
1
garlic clove, finely grated
1
/2 cup mayonnaise
1
/2 cup sour cream
1
/2 cup (loosely packed) basil leaves
2
tablespoons parsley leaves with tender stems
2
tablespoons tarragon leaves
2
tablespoons plus 1 teaspoon fresh lemon juice
4
1/2 teaspoons olive oil, plus more
Kosher salt
6
heads of Little Gem lettuce, cores removed, leaves separated
2
small watermelon radishes, trimmed, thinly sliced
Need to make a substitution?
Preparation
Step 1
Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.
Step 2
Combine lettuce, radishes, and remaining 1 Tbsp. plus 1 tsp. lemon juice in a large bowl, drizzle with oil, and season with salt; toss to combine.
Step 3
Top salad with a few spoonfuls of dressing; reserve remaining dressing for another use (like a turkey sandwich!).
Do Ahead
Step 4
Dressing can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 200 Fat (g) 16 Saturated Fat (g) 5 Cholesterol (mg) 30 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 3 Sodium (mg) 240