This Creamy Arugula Salad Dressing is a variation of a traditional green goddess dressing, adding baby arugula to the original recipe.
I have always loved green goddess salad dressing – a delectable mixture of mayonnaise, sour cream, green onion, garlic, lemon juice, vinegar, anchovy, tarragon and sometimes chives. In my Arugula Salad Dressing, I amp up the flavor even more by adding baby arugula. I didn’t see the need for the vinegar, so I leave it out. The result is a creamy, pepper-y, super flavorful salad dressing!
The flavors go really well with almost any roasted vegetable, or you can serve it just with romaine lettuce – as was done with the original version at San Francisco’s Palace Hotel in the 1920s. In fact, it was at the Palace that Chef Philip Roemer created the original green goddess salad dressing, evidently to honor actor George Arliss, who stayed at the hotel while performing in William Archer’s hit play, “The Green Goddess.”
Note you have to make this dressing at least one day ahead, to allow the flavors to blend. I find if I serve it the day I make it, the arugula flavor overpowers the rest of the ingredients, and it just isn’t as tasty.
Arugula Salad Dressing
- Yield: Makes around 1 1/2 cups 1x
- Category: salads, dressing, gluten free
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
- 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.
- Cover and refrigerate for at least 24 hours.
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.