1/2 cup diced avocado
6 tablespoons sour cream
3/4 cup chopped fresh chives
1/4 cup chopped shallots
1/4 cup flat parsley, leaves only
2 tablespoons minced fresh tarragon leaves
1/4 cup champagne vinegar (or white wine vinegar)
2 tablespoons freshly-squeezed lemon juice
zest of 2 lemons
2 garlic cloves minced
2 teaspoons Worchestershire sauce
2 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1 cup sliced radishes
4 medium cucumbers, peeled and sliced
1 bag little gem lettuce salad or 2 heads of bib lettuce
1. Combine everything except the radishes, cucumbers, and lettuce in a food processor and mix until smooth and well combined.
2. Stir in water to loosen the dressing; set aside at least 10 minutes for flavors to develop. Season to taste. Can be made up to 1 day ahead; store covered in the refrigerator until ready to use.
3. Toss dressing with lettuce, radishes and cucumbers.