This is definitely a summer dressing for when herbs are plentiful. I don’t know the origin, but I jumped in successfully using a couple sources. Lots of herbs, perhaps an avocado mashed in, some anchovies — and for me liquid aminos as well — for unami. Here’s what I did and will happily do again:
Ingredients:
Anchovies, 2, cut up
Shallot, minced
Garlic clove, minced
White wine vinegar, perhaps w/ tarragon, or apple cider vinegar
Lemon juice, 1-2 T
Mayonnaise, 1/2 c.
Sour cream, 2 T — or use yogurt
Avocado, 1/2
Parsley, 1/2 c
Basil, 1/3 c
Chives, 3 T
Tarragon (I had none so I omitted which worked fine)
Optional: Bragg’s liquid aminos, 1 T
Directions:
Put shallot in 2-3 T white wine vinegar and a bit of lemon juice to macerate (e.g, sit for about 15 minutes). Add garlic. This is the start of your dressing.
Put into mini-chopper: shallot and garlic mixture, anchovies, mayo, sour cream, avocado, herbs, S&P. Give it a whirl to chop. Taste and perhaps add liquid aminos, lemon juice and/or mayo to balance flavors.
Amazing on this salad in July:
Boiled shrimp: (Prepare water with Old Bay, coriander seeds, peppercorns, crushed bay leaf, half a lemon or lemon juice, then cook peeled shrimp for 3 minutes; drain and refrigerate.
Potatoes (cut up and put into pot with water to cover by 2 inches, a shallot of piece of onion. Bring to boil, uncover and add salt and cook 5 minutes or until tender. Drain and refrigerate.)
Lettuce
Baby turnips, cut thinly on a mandoline
Carrots, sliced
Cucumber, peeled somewhat, cut in half lengthwise and seeds scooped out, cut into slices
Grape tomatoes, cut in half on the bias cross-wise
Scallions
Snow peas if they are available fresh, cut on bias
Gild the lily: top with pepitas or oven-crisped pita
Sources: NY Times Cooking and Chez Panisse Vegetables (here’s an approximation).
Simply Cook blog 