Spring has sprung, and so have the herbs spilling over box gardens, stretching towards the sun on windowsills, or laid out in droves at your local farmers’ market. Give them the spotlight they deserve in this lively version of the popular dressing, created by executive chef Jeff Carter of Dancing Bear Lodge and Appalachian Bistro in Townsend, Tennessee. Carter uses the abundance of herbs grown at the restaurant, plus creamy egg yolks to balance the brightness of lemon juice and vinegar, making this dressing perfect for drizzling over a salad, like Carter does, or as a dip for veggies and potato wedges.
