Green Green Dressing with a Little Salad

By • April 19, 2012 • 2 Comments

8 Save

Author Notes: This dressing is not quite Caesar and not quite Green Goddess but rather something in between. Green garlic and green onion blended in a homemade mayo with anchovies for spark make for a great topping on a variety of salads. I offer an example of the salad I first made for the two of us. The dressing makes more than enough for this salad and will keep for a few days covered in the fridge.inpatskitchen

Serves 2

Green Green Dressing (makes about one cup)

  • 1 room temperature egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • Juice of 1/2 a lemon
  • 2 medium green onions, rough chopped
  • 2 medium stalks of green garlic, rough chopped
  • 3 anchovy filets from a 2 ounce tin (save the rest for the salad)
  • The anchovy oil from the 2 ounce tin of anchovies
  • 3/4 cups neutral oil such as vegetable or canola
  1. In a mini food processor place the egg, salt, mustard lemon juice, green onion, green garlic and anchovy filets. Begin processing and then slowly add the anchovy oil and vegetable oil through the tiny holes on the top of the cover of the processor. Process until smooth and rather thick. Cover and refrigerate until ready to serve with the salad.

Little Salad

  • 1 Romaine lettuce heart torn into bite size pieces
  • 6 thin slices English cucumber
  • 1 large radish thinly sliced and then cut in moons
  • 1 hard boiled egg, chopped
  • The remaining anchovies from the 2 ounce tin
  • The Green Green Dressing
  1. Either toss or arrange all ingredients in a bowl or on a platter. Serve with the dressing.

Comments (2) Questions (0)


almost 2 years ago BlueKaleRoad

Pat, this is a stunning salad! I would happily eat the entire bowl. Your green dressing has my taste buds tingling!


almost 2 years ago inpatskitchen

Thanks so much BKR! We gobbled it up looking for more. Thank goodness I had extra dressing...used it the next night for a salad with kalamatas.(it was good too!)