I felt like a creamy sort of salad dressing tonight, but not the ubiquitous Ranch and I didn’t have much in the house in terms of blue cheese or anything. In thumbing through old cookbooks, I ran across a recipe for Green Goddess dressing that sounded good. I’d heard of it before but I don’t think I’ve ever tasted. Not being an anchovy person, I left those out, as well as anchovy paste and I used red wine vinegar and some dried tarragon rather than tarragon vinegar. The 1:1 ratio of sour cream and mayonnaise is the same one I use for potato salad. It’s a nice combination.

For the salad, I chopped up a head of green lettuce, opened a can of water-packed quartered artichoke hearts, and sliced up some black olives. The dressing was mixed up in a blender until smooth, although I had to keep poking at it. Perhaps a bit more vinegar would have been in order.

1/4 cup dried parsley

1/3 cup mayonnaise

1/3 cup sour cream

the green tops of 4 green onions, about 4″ is what I used

2 Tbs wine vinegar

1/4 tsp dried tarragon

1/2 tsp dried basil

1/4 tsp sugar

Blend until smooth and chill until serving time. If you like anchovies, the original recipe called for 1 Tbs anchovy paste. If you like anchovy paste, my MIL put it in the olio e alio pasta I served this with, but I left it out of there as well.