Ingredients

• 1 carrot, peeled
• ¹⁄₂ cup mayonnaise
• ¹⁄₂ cup sour cream
• ¹⁄₄ cup roughly chopped chives
• ¹⁄₄ cup roughly chopped flat-leaf parsley
• 1 tbsp. tarragon vinegar
• 2 tsp. fresh lemon juice
• 1 ¹⁄₂ tsp. finely chopped tarragon
• 2 anchovy filets
• Salt and freshly ground black pepper
• 2 cups lightly packed torn boston lettuce, chicory, and romaine

Instructions

1. Using a vegetable peeler, strip long ribbons from the carrot; transfer to a bowl of ice water to let curl.
2. Combine mayonnaise, sour cream, chives, parsley, vinegar, lemon juice, tarragon, anchovies, and salt and pepper to taste in a food processor; puree until smooth.
3. Drain carrots and toss together in a bowl with lettuce mix. Add some of the dressing to greens and gently toss. (Reserve remaining dressing for another use.)