Elevate your salads with this creamy, herbaceous Arugula Salad Dressing. A twist on the classic Green Goddess, this recipe incorporates peppery arugula for an extra layer of flavor. So, say goodbye to bland dressings and hello to a delicious condiment that’s perfect for any salad. This easy-to-follow recipe is a must-try!
Why You’ll Love This Arugula Dressing Recipe
I have always loved green goddess salad dressing – a creamy, herbaceous mixture of mayonnaise, sour cream, green onion, garlic, lemon juice, vinegar, anchovy, tarragon and sometimes chives. Also being a fan of arugula, one day I decided to combine these two favorites together in one homemade dressing. During the testing process, I didn’t see the need for the vinegar, so I left it out. The result is a bright, creamy, pepper-y, super flavorful salad dressing!
Here’s why this is one of my favorite salad dressings:
- Quick and easy. This dressing comes together in minutes with simple, readily available ingredients.
- Fresh and flavorful. Adding fresh arugula to the ingredients in a classic Green Goddess brings a peppery kick and flecks of vibrant green color to the dressing.
- Versatile. This dressing can be used on a variety of salads, from leafy greens to roasted vegetables – see recommendations below!
Ingredients in This Arugula Salad Dressing Recipe
Here’s what you’ll need to make this homemade salad dressing:
- Baby arugula
- Green onion
- Mayonnaise
- Sour cream
- Lemon
- Anchovy paste – see Tip below
- Fresh tarragon
- Kosher alt
- Freshly ground black pepper
Quick Tip- anchovy paste
If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which makes the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed anchovies.
How to Make the Best Arugula Salad Dressing
You will be amazed at how easy it is prepare this great salad dressing, just 3 easy steps!
- Blend ingredients.
In a food processor or high-speed blender, combine the arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste and tarragon; process until well blended. - Season.
Season to taste with salt and pepper. - Refrigerate.
Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to blend and the strong peppery taste of the arugula to mellow a bit and not overwhelm the other ingredients. Bring to room temperature before serving.
How to Store Creamy Arugula Salad Dressing
Store the dressing in an airtight container in the refrigerator (I like to use a glass jar).
How long does arugula dressing last?
Stored in an airtight container in the refrigerator, it will last for up to 3 days without losing flavor.
Best Ways to Use Arugula Sauce
Arugula Dressing is delicious on dozens of different salads (see list below). Plus, it’s also delicious as a dip or sauce:
- As a dip with fresh vegetables of any kind (I especially like it with cherry tomatoes)
- As a sauce with grilled shellfish – especially grilled shrimp
- As a sauce for Oven Roasted Carrots and/or Roasted Root Vegetables
Salad Variations for Arugula Salad Dressing
This delicious salad dressing pairs really well with many, many salads, creating a perfect side dish to go with most any meats. Here are a few of my favorites:
- Roasted Beet Salad with Goat Cheese (I created this recipe just to go with this dressing!)
- Broccoli Salad (in place of the Caesar dressing)
- Roasted Butternut Squash and Mushroom Spinach Salad (in place of the balsamic vinegar dressing)
- Tomato Cucumber Salad (in place of the Yogurt-Herb Dressing)
- Tuna and Roasted Red Pepper Pasta Salad (in place of the pesto dressing)
- Tarragon Chicken Salad (in place of the Tarragon Dressing)
- Grilled Tarragon Chicken (in place of the Pecan-Tarragon Pesto Dressing)
Or, you can simply serve it with torn romaine lettuce – as was done with the original Green Goddess Dressing at San Francisco’s Palace Hotel in the 1920s. In fact, it was at the Palace that Chef Philip Roemer created the original version, evidently to honor actor George Arliss, who stayed at the hotel while performing in William Archer’s hit play, “The Green Goddess.”
Arugula FAQ
Arugula is actually part of the Brassica, or Cruciferous, family, which means technically it’s a vegetable and not a lettuce. Other foods in this family include broccoli, cauliflower, Brussels sprouts, kale, mustard greens, cabbage and watercress. Arugula is known as rocket in England, Australia and New Zealand, and as rucola in Italy.
There is a difference between wild arugula and baby (or regular) arugula. Leaves on the former are pointy vs the latter, whose leave edges are more smooth. Wild arugula has a sharper, more peppery flavor. Baby arugula is found in grocery stores much more often than wild.
Yes, you can eat the stems.
Arugula is similar to basil only in texture and color. The flavors are very different.
Spinach has a much milder taste than arugula and is slightly sweet. Arugula, on the other hand, has a more distinct flavor, with a tart pepperiness.
I store arugula like I do all fresh greens. After washing, I shake off any excess water, gently wrap the wet greens in paper towel, and press down so the paper towel absorbs most of the water. I then place the wrapped leaves (with the damp paper towel) in a plastic baggie, unsealed, in the refrigerator.
Arugula pairs well with many, many foods. Its peppery flavor is a nice addition to most salads calling for mixed greens. Alternatively, it’s also good simply tossed with olive oil, salt and pepper and then served alongside grilled steak, pork, or chicken (check out my recipe for Dijon Pork Chops with Arugula). Add it to a sandwich, or your homemade pesto sauce!
Arugula Salad Dressing Recipe
Elevate your salads with this creamy, herbaceous Arugula Salad Dressing. A twist on the classic Green Goddess, this recipe incorporates peppery arugula for an extra layer of flavor. Say goodbye to bland dressings and hello to a delicious condiment that’s perfect for any salad. This easy-to-follow recipe is a must-try!
- Prep Time: 5 mins
- Chilling time: 120 mins
- Cook Time: 0 mins
- Total Time: 2 hours 5 minutes
- Yield: Makes around 1 1/2 cups 1x
Ingredients
- 1 1/2 cups (about 1 1/2 to 2 ounces) packed baby arugula
- 1/3 to 1/2 cup (about 4) sliced green onion (white, light green and some dark green part)
- 1 teaspoon chopped garlic
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons anchovy paste (in a tube) – see Note below
- 2 tablespoons chopped fresh tarragon
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a food processor, combine the arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste and tarragon; process until well blended.
- Season to taste with salt and pepper.
- Place in an airtight container (I use a mason jar) and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to blend and the arugula to mellow a bit.
Notes
Note on anchovy paste: If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which make the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed
Make ahead: Dressing can be prepared, covered and refrigerated up to 3 days ahead.
- Category: salads, dressing, gluten free
Nutrition
- Serving Size: 1 Sandwich
- Calories: 549
- Sugar: 5.4 g
- Sodium: 568 mg
- Fat: 42.3 g
- Carbohydrates: 35.9 g
- Protein: 6.8 g
- Cholesterol: 45.8 mg
