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
about 2 cups
Juice of 1/2 lemon, or to taste
large spring onion, bulb only
Or use ramps in place of chives, scallions, and onion (see Step 2)
chopped fresh tarragon leaves, or more to taste
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
Place all ingredients, except salad greens, in a blender. Puree until smooth and season with salt and pepper to taste. Chill.
Alternatively, substitute about 3/4 cup combined fresh young ramp bulbs and tender leaves for the chives, scallions, and onion.
Toss some of the dressing with baby romaine, or spoon over iceberg wedges. Refrigerate leftover dressing.