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Green Goddess Salad Dressing

May 3, 2010

As much as I love soup, it’s exciting that salad weather is here. And look, it’s another delicious green thing from the blender! I have no idea if this is an “authentic” green goddess dressing. I don’t know why it’s called that, either. But regardless, this would be great on lots of different kinds of salads, or steamed vegetables, or sandwiches, or fish. My lunch today was a sad affair of mixed greens, alfalfa sprouts, radishes, cherry tomatoes and some beans, and then I added this dressing and it became amazing.


1 medium garlic clove
1 tbsp anchovy paste or 1-2 anchovy fillets
1 tsp fresh lemon zest
3 tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup mayonnaise
2 small scallions
1 cup parsley leaves
1/3 cup cilantro leaves
1/3 cup basil leaves
salt and freshly ground pepper, to taste

Combine all ingredients in a blender and blend. If needed, add a few tablespoons of water and/or more olive oil to create a smooth texture. You don’t want it to be too thick or gloppy. Taste and adjust seasoning if necessary. Yield: approximately 2 cups.


  1. Use whatever fresh herbs in whatever proportion you like. Chives are especially nice.
  2. I know you might want to, but unless you’re a vegetarian, don’t leave out the anchovy, okay? It’s delicious.
  3. I used reduced-fat mayonnaise because I made the mistake of buying it recently, but use whatever mayo you like.
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