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This recipe for creamy green goddess dressing will elevate anything from grilled chicken to your favorite salad. When working with parsley, scrape the tough stems with the blade of a sharp knife to easily remove the leaves.

Martha Stewart Living, March 2006

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Yield:
Makes about 1 cup
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Ingredients

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Directions

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

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  • 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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