*Little Gems with a Creamy  Basil Dressing*
Serves 6

I love this dressing.  It has a beautiful colour and flavour.  You can also use it on blanched vegetables such as broccoli and asparagus.  It's very tasty!

1 cup good quality mayonnaise (I use Hellman's or French)  (225g)
8 finely chopped spring onions, both the white and the green parts
1 cup of chopped fresh basil leaves
1/4 cup of fresh flat leaf parsley leaves
the juice of two lemons
1 fat clove of garlic, peeled and chopped
1 1/2 tsp salt
1 tsp black pepper
1 cup creme fraiche (225g)
3 large heads of little gem lettuce, halved
a large hand full of cherry tomatoes, halved

Place the mayonnaise, spring onions, basil,parsley leaves, lemon juice, garlic, salt and pepper into your blender or the cup of a stick blender.  Process and blend until smooth.  Add the creme fraiche and pulse once or twice to combine.  Cover and chill until you are ready to use it.

Cut each head of lettuce in half and arrange one half on each of six chilled salad plates.  Scatter the tomatoe halves around and drizzle with some of the dressing.  Serve.  Pass any extra dressing at the table.  This dressing keeps well for several days, covered, in the refrigerator.