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Green Goddess Dressing

Yield Makes 2 cups
Notes: Chef Peter DeMarais uses reduced-fat sour cream to make a tangy dressing; regular mayonnaise produces a mellower blend. Chervil gives the dressing a subtle licorice flavor; if it's unavailable, delete it and increase tarragon leaves to 1 cup.


  • 1 cup regular mayonnaise or reduced-fat sour cream (see notes)
  • 5 cups lightly packed spinach leaves (6 oz.), rinsed and drained
  • 1 cup lightly packed parsley, rinsed and drained
  • 1/2 cup lightly packed fresh tarragon leaves, rinsed and drained
  • 1/2 cup lightly packed fresh chervil, rinsed and drained (or more tarragon; see notes)
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped shallot
  • 1 can (2 oz.) anchovies, drained

Nutrition Information

  • calories 56
  • caloriesfromfat 89 %
  • protein 0.8 g
  • fat 5.6 g
  • satfat 0.8 g
  • carbohydrate 0.9 g
  • fiber 0.3 g
  • sodium 96 mg
  • cholesterol 4.8 mg

How to Make It

  1. In a blender or food processor, combine mayonnaise, spinach leaves, parsley, tarragon leaves, chervil, lemon juice, shallot, and anchovies. Whirl until very smooth. Serve, or chill airtight up to 1 week.

  2. Nutritional analysis per tablespoon.