1 cup good mayonnaise
1 cup chopped scallions, white and green parts ( 6 to 7 scallions)
1 cup chopped fresh basis leaves
1/4 cup fresh squeezed lemon juice (2 lemons)
2 teaspoons chapped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly grond black pepper
1 cup sour cream
3 heads bibb lettuce
2 to 3 tomoatoes
Place teh mayonnaise, scallions, basil lemon juice, garlic anchovy past, salt pepper in a blender and blend until smooth. Add the sour cream and process just until blended. If not using immediately, refrigerate the dressing until ready to serve. Cut each head of lettuce into quarters, remove some of the cores, and arragne on 6 salad plates. Cut the tomoatoes into wedges and add to the plates. Pour on the dresssing and serve.
