Green Goddess Dressing, Circa 1976

This is the recipe I use as my go-to Green Goddess Dressing—garlicky, tangy and herby, it does really well on sturdier, slightly bitter greens; here it’s dressing a mix of romaine, radicchio and peppery wild arugula, alongside a Pacific Northwest dungeness crab cake.

3/4 cup packed parsley leaves

1/3 cup mayonnaise

1/3 cup sour cream

1 green onion, cut up

1 tablespoon vinegar

1 anchovy fillet, cut up

4 fresh basil leaves, cut up

1 clove garlic, minced

1 tablespoon fresh tarragon leaves

1-2 tablespoons milk

Put all ingredients except milk in a blender container or food processor bowl. Cover and blend or process til smooth. Cover and store in refrigerator up to two weeks. Before serving, stir in milk to desired consistency.

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