You Will Need:
Parsley, 1/2 cup, leaves only

Watercress, 1/2 cup, leaves only

Arugula, 1/2 cup, leaves only

Buttermilk, 1 cup

Tarragon, 2 Tbs, leaves only

Scallions, 2 each, chopped

White Vinegar, 2 tsp.

Sour Cream, 1/2 cup

Salt/Pepper, to taste

Recipe Serves: 2.5 cups
Instructions:
1. Combine the herbs, scallions, and vinegar in a blender for about 1-2 minutes.

2. Whisk in the sour cream and season with salt/pepper.

3. Store in an airtight container for up to a week in the fridge.

*Great for salad dressings, dip for crudite or french fries and used as salad dressing.
Recipe developed by Chef Danny Klein.