Green Goddess Dressing

Most food writers would agree – making your own salad dressing is key to highlighting the unadulterated flavor of summer lettuces. Many folks have a favorite vinaigrette recipe, but with so many beautiful greens and vegetables (perfect to use for crudité) in our weekly boxes, it’s helpful to also have a creamy dressing in your arsenal – especially at this time of year, when fresh herbs are abundant.

1/4 cup mayonnaise

1/4 cup Greek yogurt or sour cream

1/4 cup (heaping) chopped fresh herbs, such as tarragon, basil, parsley, and/or dill

2 tablespoons fresh lemon juice

1 anchovy fillet, chopped or 1 teaspoon anchovy paste

1 scallion, white and light green part only, sliced or 2 tablespoons chopped chives

1 small clove garlic, blanched

Kosher or sea salt and freshly ground black pepper

In a food processer or blender, combine the mayonnaise, yogurt, herbs, lemon juice, anchovy, scallion, and garlic until smooth. Season with salt and pepper.


  • For added creaminess (and green!) add 1/2 ripe avocado.

  • When using garlic in its raw form, I like to blanch the clove in boiling water for about 30 seconds to cut its bite.


Partially situated in the Blawenburg Historic District of Montgomery Township, NJ, the farm and its environs have a rich agricultural history.


324 Mountain View Road
Skillman, New Jersey 08558​​

(609) 429-0599

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