Green Green Dressing with a Little Salad

By Lori

2 Person

15 Minutes

0 Calories

This dressing is not quite Caesar and not quite Green Goddess, but rather something in between. Green garlic and green onion are blended in a homemade mayonnaise with anchovies to make a great topping on a variety of salads. As an example, I have included the salad with which I first served this dressing. The recipe makes more than enough dressing for one salad, and it will keep for a few days covered in the fridge.

Ingredients

For a salad

Remaining anchovies from the 2-ounce tin
1 hard-boiled egg, chopped
1 large radish, thinly sliced and cut into moons
6 thin slices English cucumber
1 romaine lettuce heart torn into bite-size pieces

For the dressing (makes about one cup)

3/4 cup neutral oil, such as vegetable or canola
Anchovy oil from the 2-ounce tin of anchovies
3 anchovy filets from a 2-ounce tin (save the rest for the salad)
2 medium stalks of green garlic, roughly chopped
2 medium green onions, roughly chopped
Juice of 1/2 a lemon
1/2 tsp. Dijon mustard
1/2 salt
1 tsp. egg, at room temperature

Method

01

For the dressing (makes about one cup): Place the egg, salt, mustard, lemon juice, green onion, green garlic, and anchovy filets in a mini food processor.
02

Begin processing, then slowly add the anchovy oil and vegetable oil through the tiny holes on the top of the cover of the processor.
03

Process until smooth and rather thick. Cover and refrigerate until ready to serve with the salad.
04

For a salad: Either toss or arrange all ingredients in a bowl or on a platter. Serve with the dressing.

Related Tags

Salad Recipes

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Dressing Recipes

Green Green Dressing with a Little Salad

4.7

( By Lori )

01 Information

Grade easy
Serving 2 servings
Prep Time 5 Mins
Cook Time 10 Mins
Total Time 15 Mins

02 Ingredients

For a salad

Remaining anchovies from the 2-ounce tin

1 hard-boiled egg, chopped

1 large radish, thinly sliced and cut into moons

6 thin slices English cucumber

1 romaine lettuce heart torn into bite-size pieces

For the dressing (makes about one cup)

3/4 cup neutral oil, such as vegetable or canola

Anchovy oil from the 2-ounce tin of anchovies

3 anchovy filets from a 2-ounce tin (save the rest for the salad)

2 medium stalks of green garlic, roughly chopped

2 medium green onions, roughly chopped

Juice of 1/2 a lemon

1/2 tsp. Dijon mustard

1/2 salt

1 tsp. egg, at room temperature

03 Method

Step 1

For the dressing (makes about one cup): Place the egg, salt, mustard, lemon juice, green onion, green garlic, and anchovy filets in a mini food processor.

Step 2

Begin processing, then slowly add the anchovy oil and vegetable oil through the tiny holes on the top of the cover of the processor.

Step 3

Process until smooth and rather thick. Cover and refrigerate until ready to serve with the salad.

Step 4

For a salad: Either toss or arrange all ingredients in a bowl or on a platter. Serve with the dressing.

04 Author