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