This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.
Recipe information
Total Time
5 minutes
Yield
Makes about ¾ cup
Ingredients
½
bunch watercress, tough stems removed, coarsely chopped (about 2 cups)
4
anchovy fillets packed in oil, drained
½
cup mayonnaise
2
tablespoons sour cream
½
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 and freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Purée watercress, anchovies, mayonnaise, sour cream, parsley, chives, tarragon, and vinegar in a blender until smooth; season with salt and pepper.
Step 2
DO AHEAD: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 1 Sodium (mg) 180