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Carafe of creamy arugula salad dressing

Arugula Salad Dressing

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  • 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


  • 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 2 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.

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Category: salads, dressing, gluten free