Make Ahead

Green Goddess Salad

by:
May  2, 2010
Photo by Julia Gartland
Author Notes

Serve with a crisp salad green, like baby romaine or iceberg. Makes a really great sauce for seafood, too. —mrslarkin

Test Kitchen Notes

I was really pleased to test this recipe because I love Green Goddess Dressing, and I love ramps. The idea to combine the two was, I thought, brilliant. I wasn't disappointed. My dressing turned out a bit lighter than the one in the original photo, but the dressing is SO delicious I have literally been eating it with a spoon. And, now it's about to sauce some razor clams for dinner... —ChefJune

  • Prep time 15 minutes
  • Makes about 2 cups
Ingredients
  • 1/4 cup milk
  • 1 cup mayonnaise
  • Juice of 1/2 lemon, or to taste
  • 1/4 cup chopped parsley
  • 1/2 cup chopped chives
  • 3 scallions
  • 1 large spring onion, bulb only
  • Or use ramps in place of chives, scallions, and onion (see Step 2)
  • 2 tablespoons chopped fresh tarragon leaves, or more to taste
  • 6 anchovy fillets, or to taste
  • Sea salt, to taste
  • Cracked black pepper, to taste
  • crisp salad greens, like iceberg wedges or baby romaine
In This Recipe
Directions
  1. Place all ingredients, except salad greens, in a blender. Puree until smooth and season with salt and pepper to taste. Chill.
  2. Alternatively, substitute about 3/4 cup combined fresh young ramp bulbs and tender leaves for the chives, scallions, and onion.
  3. Toss some of the dressing with baby romaine, or spoon over iceberg wedges. Refrigerate leftover dressing.

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