A good, creamy herb dressing paired with crisp, cold, crunchy salad leaves is one of my favourite combinations – an American steakhouse staple typically known as a “wedge” salad, using a wedge of iceberg lettuce with a dressing of either ranch or blue cheese. I like to think mine is a little lighter: heavy on the fresh herbs and omitting the blue cheese for something that complements the delicate spring vegetables better. The mixture of sour cream and mayonnaise ensures you have something that feels light on the tongue but rich enough to coat the leaves. For a truly American experience, add chopped crisp bacon, tomatoes and crumbled blue cheese in place of the peas and fennel. View the recipe collection here