Green Goddess Dressing
ByPublished on October 19, 2012
Yield
Serves 6 (Makes 1 1/4 cups)
Ingredients
2 teaspoons dried tarragon1 tablespoon lemon juice1 tablespoon water¾ cup mayonnaise¼ cup sour cream¼ cup roughly chopped fresh parsley1 medium clove garlic, chopped1 anchovy fillet, rinsed and dried¼ cup chopped chives
Before You Begin
To appreciate the full flavor of this rich dressing, drizzle it over chilled wedges of mild iceberg lettuce or leaves of romaine lettuce. A blender yields a brighter, slightly more flavorful dressing, but a food processor will work, too.
Instructions
- Combine tarragon, lemon juice, and water in small bowl and let sit for 15 minutes.
- Blend tarragon mixture, mayonnaise, sour cream, parsley, garlic, and anchovy in blender until smooth, scraping down sides as necessary. Transfer to medium bowl, stir in chives, and season with salt and pepper. Chill until flavors meld, about 1 hour. (Dressing can be covered and refrigerated for up to 1 day.)
Yield
Serves 6 (Makes 1 1/4 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Surprisingly, we liked the flavor of dried tarragon instead of fresh in our Green Goddess Dressing recipe. Its milder flavor mingled better with the dressing’s other ingredients, as long as it was hydrated in lemon juice and water first. Our Green Goddess Dressing recipe uses a blend of mayonnaise and sour cream for its base and gets an essential flavor boost from anchovies. For the creamiest texture and best flavor, we prepared the dressing a blender.
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