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Photo curtesy of California Walnuts.
3 tablespoons coarsely chopped fresh dill2 tablespoons coarsely chopped chives2 tablespoons coarsely chopped fresh flat leaf parsley1 anchovy fillet, optional, soaked in cold water for 10 minutes and patted dry3 tablespoons Gruner Veltliner or other white wine vinegar5 tablespoons extra virgin olive oil¼ cup sour cream¼ cup 2% plain yogurtKosher salt and freshly ground black pepper2 heads butter lettuce, outside blemished leaves removed and discarded½ cup whole fresh tender flat leaf parsley leaves 4 Persian cucumbers, thinly sliced cut diagonally6 radishes, thinly sliced
For the dressing, place the dill, chives, parsley, anchovy fillet and 2 tablespoons of the vinegar in a food processor and pulse a few times to combine. With the motor running, add 3 tablespoons of the olive oil in a steady stream, and process until smooth. Add the sour cream and yogurt and process until smooth. Season with salt and pepper. Set aside in the refrigerator.
Remove 24 of the whole unblemished outer leaves from the butter lettuce. Place the remaining 1 tablespoon vinegar and the remaining 2 tablespoons olive oil in a bowl and whisk together with salt and pepper. Add the whole butter lettuce leaves and toss to coat.
Cut the inner leaves of lettuce into wide chiffonade or 1-inch wide strips. Place in a separate bowl with the whole parsley leaves, cucumbers and radishes. Toss with the Dill Green Goddess dressing.
Form a small bowl using 4 of the whole butter lettuce leaves and place the Green Goddess-dressed salad in the lettuce bowl.
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