 | Lettuce with Tangy Dressing Whisk together 6 tablespoons extra virgin olive oil and 2 tablespoons tarragon or red wine vinegar. Blend in 2 tablespoons yogurt, and 1/4 cup crumbled blue cheese. Mash into the dressing with fork until smooth. Add 1 tablespoon snipped chives or dill and spoon over a bowl of lettuce. Garnish with sweet red onion and carrot. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |