Green Goddess Salad
mrslarkin
Photo by Julia Gartland
- Serves
- about 2 cups
- Prep Time
- 15 Minutes
Serve with a crisp salad green, like baby romaine or iceberg. Makes a really great sauce for seafood, too.
Ingredients
- 1/4 cup milk
- 1 cup mayonnaise
- Juice of 1/2 lemon, or to taste
- 1/4 cup chopped parsley
- 1/2 cup chopped chives
- 3 scallions
- 1 large spring onion, bulb only
- Or use ramps in place of chives, scallions, and onion (see Step 2)
- 2 tablespoon chopped fresh tarragon leaves, or more to taste
- 6 anchovy fillets, or to taste
- Sea salt, to taste
- Cracked black pepper, to taste
- crisp salad greens, like iceberg wedges or baby romaine
Featured Video
I was really pleased to test this recipe because I love Green Goddess Dressing, and I love ramps. The idea to combine the two was, I thought, brilliant. I wasn't disappointed. My dressing turned out a bit lighter than the one in the original photo, but the dressing is SO delicious I have literally been eating it with a spoon. And, now it's about to sauce some razor clams for dinner...
Directions
- Step 1
Place all ingredients, except salad greens, in a blender. Puree until smooth and season with salt and pepper to taste. Chill.
- Step 2
Alternatively, substitute about 3/4 cup combined fresh young ramp bulbs and tender leaves for the chives, scallions, and onion.
- Step 3
Toss some of the dressing with baby romaine, or spoon over iceberg wedges. Refrigerate leftover dressing.