Target: 6 × 4 inches · landscape

Green Goddess Dressing

35 min · 1.5 cups

Ingredients

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□ 1/2 cup packed fresh flat-leaf parsley leaves

□ 2 tbsp fresh chives, finely sliced

□ 1 tbsp fresh tarragon leaves, chopped

□ 2 tbsp fresh lemon juice

□ 1 tsp finely grated lemon zest

□ 1 small garlic clove, finely grated

□ 1 anchovy fillet, finely mashed, optional

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

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1. Dry herbs well. Choose finely chopped herbs for texture or roughly chop parsley and tarragon for blending smooth.

2. Mix herbs, lemon, garlic, salt, and pepper; add optional mashed anchovy. For smooth dressing, pulse the herb base in a blender.

3. Fold in 1 cup mayonnaise, or use 1 cup sour cream instead for a tangier base.

4. Thin gradually with buttermilk, or cold water instead, until the dressing falls in a slow ribbon. Cover and chill 20 minutes.

5. Stir and serve with salad greens or vegetables; loosen with a splash of the selected liquid if needed.

Cook’s note: Dry herbs help the creamy dressing stay thick and vivid instead of watery.