If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.
Ingredients
2 oil-packed anchovy fillets, chopped
1 garlic clove, finely grated
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup (loosely packed) basil leaves
2 tablespoons parsley leaves with tender stems
2 tablespoons tarragon leaves
2 tablespoons plus 1 teaspoon fresh lemon juice
4 1/2 teaspoons olive oil, plus more
Kosher salt
6 heads of Little Gem lettuce, cores removed, leaves separated
2 small watermelon radishes, trimmed, thinly sliced
Directions
Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.
Combine lettuce, radishes, and remaining 1 Tbsp. plus 1 tsp. lemon juice in a large bowl, drizzle with oil, and season with salt; toss to combine.
Top salad with a few spoonfuls of dressing; reserve remaining dressing for another use (like a turkey sandwich!).
Dressing can be made 1 day ahead. Cover and chill.
