Tender Herb Dressing

Farmers Market season is upon us and along with the peas, lettuce and radishes, we’re sending out the first of the herbs to appear in the field.

Spring and summer is the time for tender herbs: chives, parsley, dill, tarragon, basil, cilantro. Unlike the perennial “hard” herbs (rosemary, thyme, sage…), these are best raw, tossed into salads, sprinkled over complete dishes, or stuffed into wraps. Because the plants need to be clipped frequently to prevent the herbs from going to seed, I always have a random assortment of small amounts of herbs and about once a week all summer, they go into a salad dressing, a sort of Ranch, but definitely fresher and better than anything you can buy.

There is no real recipe for this; I just put a handful of herbs into a blender with a small garlic clove, some mayonnaise, buttermilk or yogurt, a little lemon juice and a pinch of salt.

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Darlene Barnes