If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

　　

Ingredients

Serves 4

　　2 oil-packed anchovy fillets, chopped

　　1 garlic clove, finely grated

　　1/2 cup mayonnaise

　　1/2 cup sour cream

　　1/2 cup (loosely packed) basil leaves

　　2 tablespoons parsley leaves with tender stems

　　2 tablespoons tarragon leaves

　　2 tablespoons plus 1 teaspoon fresh lemon juice

　　4 1/2 teaspoons olive oil, plus more

　　Kosher salt

　　6 heads of Little Gem lettuce, cores removed, leaves separated

　　2 small watermelon radishes, trimmed, thinly sliced

　　

Step 1

Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.

　　

Step 2

Combine lettuce, radishes, and remaining 1 Tbsp. plus 1 tsp. lemon juice in a large bowl, drizzle with oil, and season with salt; toss to combine.

　　

Step 3

Top salad with a few spoonfuls of dressing; reserve remaining dressing for another use (like a turkey sandwich!).

　　

Do Ahead

Step 4

Dressing can be made 1 day ahead. Cover and chill.

　　

Nutrition Per Serving

Calories (kcal) 200 Fat (g) 16 Saturated Fat (g) 5 Cholesterol (mg) 30 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 3 Sodium (mg) 240