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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Chef Peter DeMarais uses reduced-fat sour cream to make a tangy dressing; regular mayonnaise produces a mellower blend. Chervil gives the dressing a subtle licorice flavor; if it's unavailable, delete it and increase tarragon leaves to 1 cup. Ingredients:
1 cup regular mayonnaise or reduced-fat sour cream (see notes) |
5 cups lightly packed spinach leaves (6 oz.), rinsed and drained |
1 cup lightly packed parsley, rinsed and drained |
1/2 cup lightly packed fresh tarragon leaves, rinsed and drained |
1/2 cup lightly packed fresh chervil, rinsed and drained (or more tarragon; see notes) |
1 tablespoon lemon juice |
1 tablespoon chopped shallot |
1 can (2 oz.) anchovies, drained |
Directions:
1. In a blender or food processor, combine mayonnaise, spinach leaves, parsley, tarragon leaves, chervil, lemon juice, shallot, and anchovies. Whirl until very smooth. Serve, or chill airtight up to 1 week.
2. Nutritional analysis per tablespoon.
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