Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
17 Mins
Total Time
17 Mins
Yield
1 1/2 cups (serving size: about 2 1/2 tablespoons)

Drape over greens, or serve as a dip for your favorite summery crudités.

How to Make It

Place first 7 ingredients in a blender or food processor; process until smooth. Add parsley and remaining ingredients; process until herbs are minced.

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Ratings & Reviews

daneanp's Review

BlueToBlue
August 09, 2014
Really good - like a cross between creamy caesar dressing with a little extra peppery kick. Really easy to put together in my food processor too.

NCCookingMama's Review

pretendchef
July 13, 2014
Made this for a group of my girlfriends to serve with a traditional Cobb salad. The salad and dressing both got rave reviews! When they asked how I made it, no one could believe that it was light. It is fairly thick, which would work well for dip. Just took a little extra tossing to spread it throughout the salad. I left out the tarragon because it isn't my favorite and used green onions rather than chives since I had them on hand. Easy to make and delicious!

ImaIma's Review

keys1day
January 13, 2013
Even better the next day when the flavors have more time to meld. Used a couple more anchovies and skipped the chervil. Great for salads or as a sandwich spread.

BlueToBlue's Review

daneanp
May 11, 2012
This is my all-time favorite dressing. I use six anchovy fillets, some chile pepper flakes instead of Tabasco, and I add 1/2 tsp salt. I also find that it comes out way thicker than I need my salad dressing to be, so I add more lemon juice to thin it out. I don't bother with the chervil--no idea where I would find it; the farmers markets and groceries stores around here don't carry it. I would definitely serve this for a special occasion and I'd also use it as a dip for a veggie platter.

MauiGardener's Review

NCCookingMama
November 06, 2011
A delicious "retro" dressing! Was nice and thick, maybe because I had cream-top yogurt on-hand. Subbed dill for the tarragon, because I that's what's growing in my garden right now. Made it 3 days ago, and it was still great tonight, on iceberg with garlic croutons.

EllenDeller's Review

cpalma
August 12, 2011
This is absolutely delicious and tastes so rich that the low calorie count seems remarkable. I made as written except that I had no fresh chervil and substituted green onion tops for chives. We love anchovies, so I added an extra. Let the dresssing chill an hour in the refrigerator and put it on a crispy romaine and spinach salad with cucumbers, red onion, and stuffed green olives. Fantastic!

pretendchef's Review

MauiGardener
June 14, 2011
This was outstanding over a wedge of iceberg lettuce. Very, very more-ish. My DH is adamant that this is his favorite dressing ever, hands down. I gave it 4 stars because I cut down on the tarragon a bit as its flavor was hogging the spotlight, and the dressing was a bit runny for me ( I'll try draining my yogurt next time). I'll definitely be making this many more times this summer! I used anchovy fillets as specified.

conandmiasmom's Review

ImaIma
May 23, 2011
We thought it was a little thin. However, it could have been cook error. All I had was fat free vanilla yogurt, which is not as thick as Greek, and this gave it a bit of a sweet flavor despite adding more anchovy (paste) and Worcestershire sauce. Will try again as written.

cpalma's Review

conandmiasmom
May 22, 2011
Dressing was very thick when I first made it so I added just a little water. It was OK but I prefer another green goddess recipe I have. I won't make again.

keys1day's Review

srwfromorange
May 17, 2011
N/A