This is equally good drizzled over hard-boiled eggs or with crudité for dipping.
Recipe information
Yield
Makes about 3/4 cup
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
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.
