Skip to main content
Epicurious
Bon Appétit

Canal House Green Goddess Dressing

5.0

(1)

This is equally good drizzled over hard-boiled eggs or with crudité for dipping.

Recipe information

  • Yield

    Makes about 3/4 cup

Ingredients

1/2 bunch watercress, tough stems removed, coarsely chopped (about 2 cups)
4 anchovy fillets packed in oil, drained
1/2 cup mayonnaise
2 tablespoons sour cream
1/2 cup (lightly packed) fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Purée watercress, anchovies, mayonnaise, sour cream, parsley, chives, tarragon, and vinegar in a blender until smooth; season with salt and pepper.

    Step 2

    Do ahead: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.

TagsSalad DressingSaladCalifornia CuisineAmericanWatercressLeafy GreensVegetableAnchovyFishSeafoodGluten FreeNut FreeEasy30 Minutes or LessMeal PrepNo-CookBlenderBon Appétit
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.