Ingredients
Scale
- 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