Ingredients

•   Finely shredded peel and juice from 2 medium lemons
• 3  cloves garlic, minced
• 2  tsp Dijon-style mustard
• 1/2  cup olive oil
• 1/2  cup sour cream
• 2 to 3  medium heads butterhead lettuce, torn, or 6 to 8 cups mixed baby salad greens
• 1-1/2  cups assorted fresh herbs, such as chives, basil, parley, or mint, torn
• 12 to 16  radishes, thinly sliced

Directions

1. For dressing, in bowl combine lemon peel and juice, garlic, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until thickened. Whisk in sour cream.

2. Toss together lettuce and herbs; transfer to serving platter. Top with sliced radishes; pass dressing. Makes 6 to 8 servings.