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Creamy Green Goddess Dressing

When working with parsley, scrape the tough stems with the blade of a sharp knife to easily remove the leaves.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, March 2006


  • 2 anchovy fillets
  • 2 tablespoons whole milk
  • 1 cup mayonnaise
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh chervil
  • 2 teaspoons finely chopped fresh tarragon
  • 1 tablespoon finely chopped scallion
  • 1 tablespoon tarragon vinegar
  • Coarse salt and freshly ground pepper


  1. Soak anchovies in milk for 15 minutes. Drain; discard milk. Rinse anchovies.

  2. Puree in a blender with remaining ingredients until smooth and pale green. Add 1 to 2 tablespoons water, if needed. Season with salt and pepper.

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