Wonderfully versatile and easy to make, Green Goddess Dressing can add a delicious tanginess to a variety of dishes. Perfect for pairing with fresh vegetables as a dip, drizzling onto a hearty salad, or adding a touch of creaminess to a sandwich, it’s a great go-to for the spring and summer months when produce and herbs are in abundance. Here, Charleston, South Carolina-based Salthouse Catering, which brings a creative approach and attention to detail to gatherings large and small, shares their recipe for a Buttermilk Green Goddess Dressing that’s sure to please. Incorporate it into a boiled peanut salad per the caterer’s instructions (find the recipe here) or serve alongside your favorite market finds, as TSG Co-founder Christy Ford did in the crudité platter featured above.
Buttermilk Green Goddess Dressing
Yields 1 quart
- 2 cups Duke’s Mayonnaise
- 1 cup buttermilk
- 1/3 cup sherry vinegar
- 1 tablespoon chopped Italian parsley
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped chive
- Juice of one lemon
- 2 whole white anchovy filets, chopped
- 1 tablespoon minced garlic
- Kosher salt (to taste)
- Ground black pepper (to taste)
Place mayonnaise, vinegar, parsley, tarragon, chive, anchovy filets, and garlic in a food processor and pulse for 30 seconds. Next slowly add the buttermilk and lemon juice until all ingredients are combined. Remove dressing from the food processor, season with salt and pepper, and enjoy!
Dressing can be made three days ahead of time and will last for 2 weeks in a tightly sealed jar in the refrigerator.