Ingredients
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1/2 cup buttermilk
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1/2 cup mayonnaise
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1/2 cup fresh parsley leaves
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1/4 cup fresh tarragon leaves
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2 tbsp lemon juice
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2 tbsp chopped chives + more for garnish
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1 tbsp apple cider vinegar
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4 anchovy fillets
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1 clove garlic
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3 romaine hearts
Steps
1
In a blender, purée the buttermilk, mayonnaise, parsley, tarragon, lemon juice, chives, vinegar, anchovies, garlic, salt, and pepper until smooth.
2
Cut the romaine hearts in half lengthwise and arrange on a large platter, cut sides up. Drizzle with some of the dressing and garnish with additional chives, if desired. Serve any remaining dressing on the side.
