I hate salad. I will absolutely look for any other option first. But in case of salad emergency, I always default to beautiful Bibb lettuce and a nice creamy salad dressing. And while ranch dressing is pretty ubiquitous at this point, I actually think this dressing is much more beautiful and subtle, with its lovely herbal flavor and tart creaminess. And fresh made beats the bottle every time.
Green Goddess Dressing
Adapted from Chowhound
2 anchovy fillets, rinsed, patted dry, and coarsely chopped OR 1 teaspoon anchovy paste
1 medium garlic clove, smashed and peeled
1 cup mayonnaise
½ cup sour cream
½ cup loosely packed fresh chervil leaves OR flat-leaf parsley leaves
¼ cup loosely packed fresh tarragon leaves
2 tablespoons finely chopped fresh chives
2 tablespoons freshly squeezed lemon juice
½ teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste
Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight-fitting lid for up to 1 week.
Makes approximately 2 cups
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