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Canal House Green Goddess Dressing

This is equally good drizzled over hard-boiled eggs or with crudité for dipping.

Ingredients

Makes about 3/4 cup

1/2 bunch watercress, tough stems removed, coarsely chopped (about 2 cups)
4 anchovy fillets packed in oil, drained
1/2 cup mayonnaise
2 tablespoons sour cream
1/2 cup (lightly packed) fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper

  1. Step 1

    Purée watercress, anchovies, mayonnaise, sour cream, parsley, chives, tarragon, and vinegar in a blender until smooth; season with salt and pepper.

    Step 2

    Do ahead: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.

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Tags Salad Dressing Salad California Cuisine American Watercress Leafy Greens Vegetable Anchovy Fish Seafood Gluten Free Nut Free Easy 30 Minutes or Less Meal Prep No-Cook Blender Bon Appétit
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