Make Ahead

Green Green Dressing with a Little Salad

April 19, 2012
6 Ratings
Photo by James Ransom
  • Serves 2, with leftover dressing
Author Notes

This dressing is not quite Caesar and not quite Green Goddess, but rather something in between. Green garlic and green onion are blended in a homemade mayonnaise with anchovies to make a great topping on a variety of salads. As an example, I have included the salad with which I first served this dressing. The recipe makes more than enough dressing for one salad, and it will keep for a few days covered in the fridge. —inpatskitchen

Test Kitchen Notes

WHO: Inpatskitchen knows a thing or two about salads: We already know, and love, her recipes for Make Your Own Avocado Caesar and Dill and Fennel Frond Potato Salad.
WHAT: If Caesar had been a Green Goddess (you know, instead of a Roman ruler), this would have been his dressing.
HOW: Blend a homemade mayonnaise with green onions, green garlic, and anchovy filets. Eat it with a side of salad.
WHY WE LOVE IT: Sometimes we’re craving something fresher than mayonnaise and creamier than Green Goddess, and that’s where this dressing fits in. Sure, it’s great on any salad, but it’s also thick enough to spread on sandwiches or to use as a dip for vegetables. —The Editors

What You'll Need
  • For the dressing (makes about one cup):
  • 1 egg, at room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • Juice of 1/2 a lemon
  • 2 medium green onions, roughly chopped
  • 2 medium stalks of green garlic, roughly chopped
  • 3 anchovy filets from a 2-ounce tin (save the rest for the salad)
  • Anchovy oil from the 2-ounce tin of anchovies
  • 3/4 cup neutral oil, such as vegetable or canola
  • For a salad:
  • 1 romaine lettuce heart torn into bite-size pieces
  • 6 thin slices English cucumber
  • 1 large radish, thinly sliced and cut into moons
  • 1 hard-boiled egg, chopped
  • Remaining anchovies from the 2-ounce tin
  1. For the dressing (makes about one cup):
  2. Place the egg, salt, mustard, lemon juice, green onion, green garlic, and anchovy filets in a mini food processor. Begin processing, 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.
  1. For a salad:
  2. Either toss or arrange all ingredients in a bowl or on a platter. Serve with the dressing.

See what other Food52ers are saying.

  • Rachel Steiner
    Rachel Steiner
  • Carol Higgins
    Carol Higgins
  • Keren Tang
    Keren Tang
  • BlueKaleRoad
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

18 Reviews

nan June 25, 2023
I made the dressing EXACTLY according to the recipe and found it bitter. Had to salt the heck out of it.
Rachel S. May 7, 2020
This dressing is amaaaaaaaazing!
inpatskitchen May 7, 2020
Thanks Rachel! We love it too...
Karen March 27, 2016
Coddle the eggs by placing the whole egg into simmering water for 1 minute then remove and cool under cold running water. This will kill any bacteria in the yolk without cooking it. I got this tip from a recipe for basil mayonnaise on
Carol H. July 16, 2014
Isn't it dangerous to eat raw eggs? Couldn't you use a cooked egg, maybe grated? I have never seen green garlic so would have to use regular clove as suggested below.
inpatskitchen July 16, 2014
Hi Carol! I know that some people have issues with eggs, so you can sub about a cup of mayo for the egg, salt mustard, lemon and neutral oil. But please include the anchovy oil. And you can certainly sub a garlic clove for the green garlic ( the tops of growing garlic).
Carol H. July 16, 2014
I don't have an issue with eggs, I just thought it was dangerous to eat raw eggs. But why then take out the mustard and lemon too?
inpatskitchen July 16, 2014
The egg, mustard, salt, lemon and oil are basic ingredients for mayonnaise. If you have access to pasteurized eggs, that might be a good option for you. Maybe I have a strong stomach but I don't have any issues with raw eggs. Either way, I hope you give this a try...
Carol H. July 16, 2014
I am definitely going to try it; I love caesar salad and I love green goddess dressing, but I won't cut out the mustard and and lemon because mayo is pretty boring by itself and just mayo and anchovies would be too anchovy probably. I will probably just substitute a boiled shredded egg for the raw egg. I'll post when I make it. Thanks for the advice.
CarlaCooks July 26, 2014
You can also find pasteurized eggs and egg yolks at the store. They will be in the cold section along with milk and eggs. I think that would be a better option than using a cooked egg.
inpatskitchen July 26, 2014
Totally agree Carla!
Keren T. April 29, 2014
For the room temperature egg, is it boiled and cooled to room temperature? Or raw?
inpatskitchen April 30, 2014
I use raw but if you have issues you can certainly sub about a cup of mayo for the egg, salt, dijon, lemon and oil and just process the mayo with the green garlic, green onions and anchovies.
Beth100 April 25, 2014
Are green garlic and garlic scapes the same thing?
inpatskitchen April 26, 2014
Hi Beth100! Green garlic is actually immature garlic and when pulled looks very much like a green onion. Garlic scapes are the flowering stalk of some varieties of garlic. Use the root end of green garlic (plus a little of the light green) and use the tops of the scapes. Both have a mild garlic flavor and can be used interchangeably in this recipe.
inpatskitchen April 26, 2014
Oh....I forgot to mention that if you can't find either green garlic or scapes, a small clove of garlic will work also.
BlueKaleRoad April 23, 2012
Pat, this is a stunning salad! I would happily eat the entire bowl. Your green dressing has my taste buds tingling!
inpatskitchen April 23, 2012
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!)