Created by Sheana Davis
Inspired by MFK Fisher
Yields 4 cups
8-12 Anchovy Fillets, chopped fine
1/2 cup sweet summer red onion, grated
1/4 cup fresh Parsley leaves, chopped fine
2 tablespoons fresh Tarragon leaves, chopped fine
2 cups Mayonnaise (fresh or prepared)
2 tablespoons Tarragon Vinegar
1/4 cup fresh Chives, chopped fine
2 cloves garlic, crushed and chopped fine
1/2 teaspoons each salt and fresh ground black pepper
Place all prepared ingredients in small bowl and whisk together. Taste, adjust seasoning. Place in Mason Jar and refrigerate for minimum 4 hours.
Serve with fresh Summer Greens & Heirloom Tomatoes or a medley of grilled zucchini, onions.
Prepare a day ahead to allow flavors to blend.
Store for up to two weeks.