THIS SUMMER STAPLE IS delicious with the addition of a bit of balsamic vinegar as in the photo below. Use it on any kind of salad and it is even nice as a sandwich dressing, too. I like it because I can use up all of the leftover herbs I have when I make it!
GREEN GODDESS DRESSING
Makes 1 1/2 cups/ will keep in the fridge, covered for 2 weeks.
INGREDIENTS
3/4 cup mayonnaise 3/4 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons anchovy paste
1 small garlic clove, minced 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh tarragon
1/4 cup fresh chervil 3 tablespoons chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper
DIRECTIONS:
Add the mayo, sour cream, and lemon juice to a blender or food processor.
Mince the garlic together with the anchovy paste. Use the blade of your knife to smooth it into a paste. Add to the blender.
Pulse the blender a few times to combine.
Add the herbs plus salt and pepper.
Blend until smooth.
Taste- add a bit more salt if necessary.