Green Goddess Dressing

Green Goddess Salad Dressing can be pressed into service as a great dip for crudités – especially when thickened with 10 percent yoghurt, or sour cream. It is also a wonderful dressing for robust lettuces like romaine hearts, and is a great accent when drizzled on freshly boiled asparagus, potatoes or what have you. It is also beyond easy to do, and easy to prepare ahead of time if company is coming.

1 cup parsley leaves

1 cup packed watercress or spinach leaves, stemmed

2 tablespoons tarragon leaves, rinsed

3 tablespoons minced chives

1 garlic clove, roughly chopped

3 tablespoons fresh lemon juice

1 tablespoon plus 1 teaspoon good wine vinegar

1/2 cup grape seed oil

1/2 cup light mayonnaise

Kosher salt and freshly ground pepper

NOTE: An eagle-eyed reader pointed out that I had left off the anchovies. Too true. Kinga doesn't like them, and I didn't have any on hand anyway. For the purists, please add 3 minced anchovy fillets.

1. In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and grape seed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

NOTE: Makes a little more than 1 1/2 cups, and it will keep for a couple of days in the refrigerator but tastes best when freshly made.