Dill Green Goddess Salad Bowl

Ingredients

• 3 tablespoons coarsely chopped fresh dill
• 2 tablespoons coarsely chopped chives
• 2 tablespoons coarsely chopped fresh flat leaf parsley
• 1 anchovy fillet, optional, soaked in cold water for 10 minutes and patted dry
• 3 tablespoons Gruner Veltliner or other white wine vinegar
• 5 tablespoons extra virgin olive oil
• ¼ cup sour cream
• ¼ cup 2% plain yogurt
• Kosher salt and freshly ground black pepper
• 2 heads butter lettuce, outside blemished leaves removed and discarded
• ½ cup whole fresh tender flat leaf parsley leaves
• 4 Persian cucumbers, thinly sliced cut diagonally
• 6 radishes, thinly sliced