Green Goddess Dressing Samin Nosrat NYTimes Cooking Ingredients 2 oil-packed anchovy fillets ½ cup mayonnaise, preferably Hellmann's/Best Foods ⅓ cup full-fat Greek Yogurt ½ cup parsley leaves ⅓ cup basil leaves 1 ot 2 Tbsp. lemon juice 2 Tbsp. finely chopped fresh tarragon leaves 3 Tbsp. minmced chives Salt Freshly ground black pepper In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 Tbsp. lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.

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Greenest Green Salad