Green Green Dressing with a Little Salad PT15M https://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 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 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
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    Green Green Dressing with a Little Salad

    4.8

    ( By Lori )

    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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    Green Green Dressing with a Little Salad
      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
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      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
      Lori Lori
      69 Recipes

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