Make Ahead

Green Green Dressing with a Little Salad

April 19, 2012
Photo by James Ransom
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

  • Serves 2, with leftover dressing
Ingredients
  • 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
In This Recipe
Directions
  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.

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  • Carol Higgins
    Carol Higgins
  • Keren Tang
    Keren Tang
  • BlueKaleRoad
    BlueKaleRoad
  • inpatskitchen
    inpatskitchen
  • CarlaCooks
    CarlaCooks
Review
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 learned...to 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!