This creamy salad dressing is especially good for tossing with potatoes, bacon and a little chopped onion. Alternatively, you could spoon it over a green salad or use it to dizzle over chicken or other grilled meats.
- 500ml mayonnaise
- 6 anchovy fillets
- 2 tbsp. each freshly chopped parsley and chives
- 2 spring onions
- 1 tbsp. freshly chopped tarragon
- 2 tbsp. white wine vinegar
Finely dice the anchovies and thinly slice the spring onions on the diagonal.
In a bowl, combine the mayonnaise, anchovies, parsley, chives, spring onion, tarragon and vinegar. Cover and chill until you're ready to serve. It will last for a day or two in the fridge.