Green Goddess Dressing, Circa 2008

This recipe is adapted from a New York Times feature that ran in the Food section in 2008. With the Worcestershire and generous amount of anchovies, this feels less like a salad dressing and more like a marinade or sauce for an assertively-flavored meat dish; it is spectacular spooned over grilled lamb chops. Bon Appétit!

1 clove garlic, minced

1/3 cup mayonnaise

2 teaspoons white-wine vinegar

1 tablespoon Worcestershire sauce

2 teaspoons minced chives

6 anchovy fillets (in oil), drained and finely chopped

1 tablespoon oil from the anchovy jar

Cracked pepper

1 tablespoon chopped parsley

Whisk all ingredients together until well-combined, allow to sit at room temperature for an hour to allow flavors to meld and develop.

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