Green Goddess Dressing

Unlike more complicated versions of green goddess, this one, adapted from the cookbook author Jessica Battilana, comes together quickly in a food processor. Mayonnaise and full-fat Greek yogurt give the dressing richness and tang, while parsley, basil and tarragon lend the springtime perfume of fine herbs. Two anchovy fillets offer salt and a rumor of umami. The recipe is so mouth-smackingly perfect that it doesn’t require any adjusting. <a href="https://cooking.nytimes.com/recipes/1019284-the-greenest-green-salad">Serve with this greenest-green salad.</a> Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken.

Ingredients

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2 oil-packed anchovy fillets
1/2 cup mayonnaise, preferably Hellmann’s/Best Foods
1/3 cup full-fat Greek yogurt
1/2 cup parsley leaves
1/3 cup basil leaves
1 to 2 tablespoons lemon juice
2 tablespoons finely chopped fresh tarragon leaves
3 tablespoons minced chives
Salt
Freshly ground black pepper

Directions

1
In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.