Green Goddess Dressing

I have also been making green goddess dressing more or less like this for years, sometimes going a little heavier on the anchovy and tarragon and using a couple of scallions as well. And guess what? You can use a similar cheat to make Caesar dressing— just add lemon juice, garlic, anchovy and Parmesan to mayo (I’m partial to Trader Joe’s organic) and blend. One more thing—I use my immersion blender instead of a food processor— way easier clean-up.

What non-dairy ingredient can I substitute for 1/3 cup Greek yogurt?

I make green goddess by packing a half-pint mason jar with herbs, whatever I have, or parsley & scallions in winter. Then I fill the jar 1/3 with olive oil, another third with rice vinegar. Endless variations: You can throw in garlic if you like. Use tahini in place of the oil, with lemon juice, not vinegar. Experiment! Mason jars are the same size as a standard blender base. Screw the base on the jar and whiz away to perfection.

For vegans I would suggest substituting capers for anchovies. A good sour cream can be substituted for Greek yogurt. I too add a bit of garlic when I am in the mood. This recipe is delicious over a green salad or as a sandwich spread.

I prefer to use anchovy paste; if my boyfriend sees those little whiskery bones in a half anchovy - even just waiting in the kitchen - he won't be happy; with the tube of anchovy paste he's astonished at the deliciousness of his meal and it doesn't enter his mind there might be anchovies in it. Never mention them.

Vegetarian substitute for anchovies: (1) These all provide umami, which is the real function of anchovies when used as "background' flavoring. Pick any combo that you like. -nutritional yeast flakes -bragg's liquid aminos -soy sauce or tamari [note that the bragg's & soy sauce are salty; add , taste, bef salting] Grana Padana or Parmigiano-Reggiano (2) if you specifically want a hint of fish as well, crumble some seaweed to powder or use Nori flakes.

Fantastic! Who needs sex when we've got this amazing dressing?!

Duke’s Mayo or bust!! Also I blitz raw cashews as a mayo/yogurt substitute with some EVOO.

Made this recipe as is, except I subbed white miso paste for the anchovies to make it vegetarian. I added about 2 tbsp of paste. It was a big hit with the family. I’ll be adding this dressing to more dishes in the future. Delicious!

I made this almost exactly as written - a little extra lemon juice, and reversed the quantities of parsley and basil accidentally. And added half an avocado to sort of merge this recipe with the one in SFAH. I genuinely think this is the most delicious salad dressing I have ever eaten.

White miso, capers, or olives would be some possibilities.

sometimes I add a shake or two of Worcestershire, in place of anchovies.

Thanks, Samin, for the validation. I've been making it this way for years, but I add a small clove of chopped garlic. This is divine on a seafood salad!

I would leave out the tarragon and anchovies, two aftertaste gremlins in my mouth, but my taste-imaginator tells me this would still be very satisfying on any salad. Maybe I add a small garlic clove, minced, in substitution for my missing anchovy fillets. I want the flavors to remain delicate and keep me wanting more, desperately chasing my salad to the bottom of the bowl, perhaps embarrassing myself in my frenzy.

Subbed tahini for mayonnaise and meyer lemons for regular. Delicious!