Food & Entertaining - Garden to Table

Green goddess dressing

Louise Pickford
Photography by
Ian Wallace

Liven up a shellfish and lettuce salad with this fresh and fragrant herb dressing.


  • 2 tbsp chopped mixed fresh herbs, such as parsley, tarragon and chives
  • 1 white anchovy fillet in oil, drained and chopped
  • 1 spring onion or scallion, trimmed and chopped
  • 1 small garlic clove, crushed
  • 2⁄3 cup mayonnaise
  • 2 tbsp milk
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste


1 Place all of the ingredients in a blender and blend until smooth.

2 Adjust the seasoning to taste.

3 Serve with a shellfish and lettuce salad.

Makes approx. 1 cup

recipes-salad-louise-pickford.jpg Excerpted from The Perfectly Dressed Salad by Louise Pickford, Copyright © 2014 Ryland Peters & Small. Photography Copyright © 2014 Ian Wallace. Excerpted by permission of Ryland Peters & Small, England. All rights reserved.

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