Ingredients

• 1/2 bunch watercress, tough stems removed, coarsely chopped (about 2 cups)
• 4 anchovy fillets packed in oil, drained
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1/2 cup (lightly packed) fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon white wine vinegar
• Kosher salt, freshly ground pepper

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Instructions

1. Purée watercress, anchovies, mayonnaise, sour cream, parsley, chives, tarragon, and vinegar in a blender until smooth; season with salt and pepper.
2. Do ahead: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.