Little Gem Salad with Lemon Cream Dressing

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

Steps:

1. Rinse the anchovy fillets then puree in a blender with the parsley and chives.
2. Add the lemon juice and pulse just to blend.
3. Add the mayo and yogurt or sour cream and blend until smooth. Add lemon zest. Season with salt and pepper to taste.
4. 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.
5. Serve immediately.