Green Goddess Salad Dressing
Put leftover anchovies to good use. Chop finely and mix them into potato salad. You can also cream them with butter for a great steak topping, or mash them with soy sauce to make fish sauce.
2 green onions
1/2 bell pepper
1/4 cup fresh parsley
2 Tbsp lemon juice (about 1 lemon)
1 cup mayonnaise
1/2 cup sour cream
1 clove garlic
1/4 tsp pepper
3 anchovy fillets
1/8 tsp Worcestershire sauce
Coarsely chop green onions, bell pepper and parsley. Squeeze lemon to yield 2 tablespoons juice.
Place green onions, bell pepper, parsley and lemon juice in a blender container or food processor. Add mayonnaise, sour cream, garlic, pepper, anchovies and Worcestershire sauce.
Process mixture at high speed until pale green and well blended, about 10 seconds. Scrape down sides of container. Process mixture for a few seconds longer.
Spoon dressing over sliced tomatoes or a variety of salad greens.
Green Goddess Salas Dressing tip: A salad spinner quickly dries washed lettuce by whirling the leaves to shake off the moisture. It is also ideal for storing washed lettuce for up to 3 days in the refrigerator.