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Categories:Viewed: 53 - Published at: 9 years ago
Ingredients
- 1/2 bunch watercress, tough stems removed, coarsely chopped (about 2 cups)
- 4 anchovy fillets packed in oil, drained
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 cup (lightly packed) fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon white wine vinegar
- Kosher salt, freshly ground pepper
Method
- Puree watercress, anchovies, mayonnaise, sour cream, parsley, chives, tarragon, and vinegar in a blender until smooth; season with salt and pepper.
- Do ahead: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.
