Arugula Salad Dressing

Carafe of creamy arugula salad dressing



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


  1. In a food processor, combine the arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste and tarragon; process until well blended.
  2. Season to taste with salt and pepper.
  3. 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.

© A Well-Seasoned Kitchen ®