Green Sandwich Spread

No cooking involved here, but an easy, versatile recipe:

Now that we finally have fist-sized tomatoes rolling into the kitchen, we're more than ready to tuck in to some monstrous BLTs. Or CLTs (chicken), PLTs (pork loin), or SLTs (steak, sausage, etc.) The lingering spring drought has delayed everything it hasn't dried out long into the midsummer season - everything, that is, except the lettuce, which came up early and has long since gone to seed.

What to do? We have greens of all sorts, sort of, sparse patches of parsley and kale, plus fennel, goosefoot, and sweet potato vines that are (so far) laughing at the persistent lack of rain. Add in the dandelions and curly dock that may be a little limp but are still plentiful and reasonably tender, and samplings from the herb garden that is still holding on the heat, and we found our answer.  

Slipping back for a moment to Primavera mode, I started picking from here and there until I'd gathered a big handful of mixed salad greens. After a quick rinse and thorough chop-up on the cutting board, these were all stirred together with mayonnaise and sour cream for a fresh green sandwich spread that promises to become a staple in our kitchen. Besides sandwiches, this creamy base can be added to dips, casseroles, fish, and mixed with soft cheeses for snack trays. It even blends well with tomato paste or deglazed pan gravy for more savory sauces.