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Green Goddess Ranch Salad Dressing

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"A creamy homemade salad dressing, free of commercial stabilizers, is another boon for salad makers. The anchovy in this one is undetectable but adds a salty, briny flavor; you can substitute salt if you're afraid you'll be found out for it. Choose your greens wisely, cleaning them thoroughly and serving them well chilled."

List of Ingredients

â—¦ 2 tablespoons minced fresh chives and/or scallions
â—¦ 2 teaspoons anchovy paste, or 1 teaspoon coarse salt
â—¦ â…› teaspoon freshly ground black pepper
â—¦ ½ cup sour cream
â—¦ 1 cup mayonnaise
â—¦ 2 tablespoons mild vinegar, such as white wine vinegar or tarragon vinegar
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1 small clove garlic, smashed and minced
â—¦ Buttermilk or milk (optional)


Recipe

In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.

Add just enough buttermilk to thin to the desired consistency, if needed. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine.

Shake well before using.
(Keeps in the refrigerator for up to one week.)

Makes 1 ½ cups