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.
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.
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.