When we were growing up, Mom always served fresh leaf lettuce with a delicious creamy dressing. I now have mastered the secret. Here are the ingredients
After working with Mom as my taste tester, I can now make the dressing that Grandma Seetin taught her to make.
I wish I could give you the quantities, but every batch is different. My only advice is to start with a generous amount of cream or half and half, a small amount of vinegar and sweeten to taste. Must have a dash of salt and pepper.
Gnarly radishes are good. And green onions when they are ready.
Tomorrow, my "secret" asparagus sauce.