When I was in high school my friend Pierce cooked for me all the time. He was 3 years older than me and his dad was our youth leader, so we spent a ton of time together. In high school he liked to cook and after he graduated he went to culinary school in the US and then came BACK to Tokyo where he started a catering business that involved cooking for expats at our school and around Tokyo. It was from him that I got the idea to cater ready-made meals each week, and from him that I learned about green goddess dressing.
I know, it sounds silly. But my parents were strictly vinaigrette folks, and creamy dressings had zero place in our house growing up.
So I looked to Pierce for my unhealthy-foods-education, and boyohboy was he a good teacher. We cooked together a lot, and I learned a TON from him. We haven’t spoken in years, but I have ridiculously fond memories of our years together in Japan.
So, in honor of that time in my life, today we’re making salad dressing! Super easy, super fresh, and a great start to any week.
You need sour cream, mayo, and milk for the base. Then you need green onion, garlic, lemon juice, parsley, dill, and basil. It seems like a lot of herbs, and IT IS, but in the best possible way. Trust me. You’ll need salt, too! Some versions of this dressing include anchovy paste instead of salt, which I love, but omitted this time because, um, I forgot. Luckily I’ve moved on.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 2 scallions
- 1 clove garlic
- Pulse all ingredients in a blender or food processor until very smooth. Add salt to your preference. If the mixture seems very thick, add extra milk a splash at a time to thin the dressing.
- Serve with your favorite salad!