This is an old favourite from my mom’s binder. Whenever I come across it I imagine my young, just-married (childless) parents hosting a fabulous dinner party at which everyone is smoking and wearing a kaftan. Because that’s what the 1970s were like, right?
However, other than my entirely made-up fantasy, there is nothing at all to link this recipe to any particular decade, so feel free to enjoy it without throwing a retro party.
While I usually stick to a classic French vinaigrette, sometimes it’s so refreshing to dress our daily salad differently. To “modernize” mom’s version, I switch Greek yogurt in for sour cream. Buttermilk would also work well, should you have half a litre hanging around in the fridge.
- ½ cup mayo
- ¼ cup parsley leaves
- ¼ cup fresh tarragon leaves
- ¼ cup plain Greek yogurt
- 2 tbsp white wine vinegar
- 4 tsp lemon juice
- 1 small anchovy (optional)
- 1 very small clove garlic, peeled
- 8 cups Boston lettuce or mixed greens
- Combine mayo, parsley, tarragon, yogurt, vinegar, lemon juice, anchovy and garlic in a small food processor. Whirl until smooth. Drizzle over greens.