Green Goddess Ranch Salad Dressing

Makes 1 1/2 cups

A creamy homemade salad dressing, free of commercial stabilizers, is another boon for salad makers. The anchovy in this one is undetectable but adds a salty, briny flavor; you can substitute salt, if desired.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).


  • 2 tablespoons minced fresh chives and/or scallions

  • 2 teaspoons anchovy paste, or 1 teaspoon coarse salt

  • teaspoon freshly ground black pepper

  • ½ cup sour cream

  • 1 cup mayonnaise

  • 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar

  • 1 tablespoon fresh lemon juice

  • 1 small garlic clove, smashed and minced

  • Buttermilk or milk (optional)


  1. In a large bowl or blender, whisk or blend all the ingredients except the buttermilk. Add just enough buttermilk to thin to the desired consistency, if needed. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using. Keeps in the refrigerator for up to 1 week.

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