pat's Recipe

Green Goddess Dressing

Category: SALAD DRESSINGS

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.

Makes 1 1/4 cups--enough for 6 wedges of lettuce
2 teaspoons dried tarragon
1 tablespoon lemon juice
1 tablespoon water
3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup roughly chopped fresh parsley
1 medium clove garlic , chopped
1 anchovy fillet , rinsed and dried
1/4 cup chopped chives


1. Combine tarragon, lemon juice, and water in small bowl and let sit for 15 minutes.

2. 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.)