Green Green Dressing with a Little SaladPT15Mhttps://img5.recipesrun.com/201907/2019/1212/84/2/093186/300x200x90.jpg 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.2 servings
Ingredients:
Remaining anchovies from the 2-ounce tin1 hard-boiled egg, chopped1 large radish, thinly sliced and cut into moons6 thin slices English cucumber1 romaine lettuce heart torn into bite-size pieces3/4 cup neutral oil, such as vegetable or canola Anchovy oil from the 2-ounce tin of anchovies3 anchovy filets from a 2-ounce tin (save the rest for the salad)2 medium stalks of green garlic, roughly chopped2 medium green onions, roughly chopped Juice of 1/2 a lemon1/2 tsp. Dijon mustard1/2 salt1 tsp. egg, at room temperature
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.
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