Green Goddess Dressing
This dressing is lovely on a salad of fresh romaine lettuce with nothing more than perhaps some halved cherry tomatoes or some sliced cucumbers. It packs a punch, so it doesn't need much. If you'd rather use it as a dip, add some plain and full fat Greek yogurt while pureeing to thicken.
- 4-5 anchovy filets
- 1 green onion
- 1/4 cup fresh parsley, minced
- 2 tablespoons fresh tarragon (or 1 tablespoon dried tarragon)
- 1/4 cup fresh chives, finely chopped
- 1 1/2 cups mayonnaise
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- Juice of 1 lemon
Add all ingredients into a food processor and puree until very smooth.
When smooth, continue to season to taste: add salt, pepper, a teaspoon of olive oil, or tablespoon(s) of Greek yogurt until it reaches the thickness and flavor you're looking for. Continue to blitz until it's your preferred consistency.