Food & Cooking Recipes Ingredients Vegetables Green Goddess Ranch Salad Dressing 2.8 (107) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 26, 2017 Print Rate It Share Share Tweet Pin Email Yield: 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). Ingredients 2 tablespoons minced fresh chives and/or scallions 2 teaspoons anchovy paste, or 1 teaspoon coarse salt ⅛ 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) Directions 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. Rate it Print