Make Ahead

Green Goddess Salad

by:
May 10, 2021
2 Ratings
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.

See what other Food52ers are saying.

  • ChefJune
    ChefJune
  • Sagegreen
    Sagegreen
  • edamame2003
    edamame2003
  • Panfusine
    Panfusine
  • Lizthechef
    Lizthechef

26 Reviews

ChefJune May 12, 2019
I had trouble finding this recipe today. All my printed recipes are packed to move, so I needed it again. I remembered the photo of the dressing in a jar, and that's not what shows up. :( I also thought you'd called it "Ramp Tramp Dressing"and that didn't show up, either. I'm going to make it this week for my celebration dinner when I accept an offer on my condo -- think it will be admirable as a topping for baked potato. We're going to have a Porterhouse and a 20-year-old Napa Merlot. :)
 
Author Comment
mrslarkin May 12, 2019
Hi June! Yes I changed the name. Hope you still like it!! Dinner sounds scrumptious! đź’•
 
ChefJune July 5, 2013
making it without the ramps this weekend. Seems a great sauce for veggies, and it's way too hot to cook.
 
Author Comment
mrslarkin July 5, 2013
yummmm....can i come over? Seriously, this heat is really putting a damper on my Pizza Fridays. Meanwhile, I promised the kids I'd make them pancakes tonight. So much for not heating up the kitchen.
 
ChefJune May 13, 2012
Made it again yesterday and served it as a sauce today with freshly caught sautéed brook trout. (See photo on my Feastivals facebook page). It's amazing with broiled or fried fish.
 
Author Comment
mrslarkin May 14, 2012
ChefJune, I'm thrilled that you like this recipe!
 
ChefJune April 18, 2012
Glad to see this pop up again. Reminds me it's time to make up a batch! I am lousy with ramps right now.
 
Author Comment
mrslarkin April 19, 2012
Thanks, ChefJune. I haven't had a chance to go foraging yet - hope to sneak out this week.
 
ChefJune May 22, 2011
Well now, this is SO good! going to use it as dipping sauce for some razor clams tonight. Loving it. ;)
 
Author Comment
mrslarkin May 22, 2011
That's so great, ChefJune! Glad you are enjoying the dressing! Thanks so much for letting me know.
 
Sagegreen May 19, 2011
Oh yum! What a lovely boost this gives.
 
Sagegreen May 20, 2011
I made this last night as my introduction to ramps. If you have never had them, what an easy, great start! This dressing is the bomb! It is wonderfully spirited to enliven just plain fresh spinach. We had this last night that way. But we also dipped steamed asparagus into the dressing. Yum. After discovering how great ramps are, why did I wait so long? I even jumped into cooking some for a warm salad. Ramps are full of a divine zest! Thank you mrslarkin!
 
Panfusine May 20, 2011
yep.. the ramp tramp series got me introduced to ramps as well.. Love @ first bite!, I can totally empathize with the 'why did I wait so long 'sentiment!
Mrs Larkin.. you've uncovered something really big here! Thanks!
 
Author Comment
mrslarkin May 20, 2011
Thanks, guys! Glad you've taken the plunge. Can you believe I haven't gone tramping this year yet?? It may be too late, sadly.
 
edamame2003 May 7, 2011
love the name--oh, i wish i could find some ramps! mouth watering...
 
Author Comment
mrslarkin May 9, 2011
Thanks edamame2003!
 
Panfusine May 7, 2011
love the nomenclature 'ramp tramp', very eye catching, even before you read the yummy recipe
 
Author Comment
mrslarkin May 7, 2011
:) Thank you Panfusine!
 
singing_baker May 6, 2011
This looks great I love finding recipes that include ramps!
 
Author Comment
mrslarkin May 6, 2011
Thanks sb!
 
Lizthechef May 6, 2011
You really need to do a cookbook, Liz. C'mon!
 
Author Comment
mrslarkin May 6, 2011
:-)
 
lorigoldsby May 6, 2011
LOL....love your title, bit of saucy double entendre!
 
Author Comment
mrslarkin May 6, 2011
haha! Thanks. I had fun thinking up a name for my ramp recipes last year!
 
dymnyno May 3, 2010
I won't be foraging in my neck of the woods! But, the recipe sounds really delicious and the name is fantastic!
 
Author Comment
mrslarkin May 3, 2010
Hee hee. Thanks, dymnyno!