Lemon Herb Salad
by Megan Carr
serves: 6
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Lemon Herb Salad |
| Ingredients: |
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3 cloves |
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garlic, minced |
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2 tsp |
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Dijon-style mustard |
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1/2 cup |
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olive oil |
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1/2 cup |
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sour cream |
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2 |
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medium heads butterhead lettuce, torn, or 6 to 8 cups mixed baby salad greens |
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1 1/2 cups |
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assorted fresh herbs, such as chives, basil, parley, or mint, torn |
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12 |
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radishes, thinly sliced |
| Directions: |
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1. For dressing, in bowl combine lemon peel and juice, garlic, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until thickened. Whisk in sour cream.
2. Toss together lettuce and herbs; transfer to serving platter. Top with sliced radishes; pass dressing. Makes 6 to 8 servings.
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