Green Goddess Dressing

Method

1. 1Prepare the herbs. Wash the parsley, chives, and tarragon and dry thoroughly. Wet herbs water down the dressing and dilute the colour. For maximum green colour, blanch the herbs for 15 seconds in boiling water, then transfer immediately to iced water. Drain and squeeze dry. This fixes the chlorophyll and keeps the dressing bright green for 3 to 4 days instead of darkening within hours.
2. 2Blend the herb base. Add the herbs, anchovy fillets, chopped garlic, lemon juice, lemon zest, olive oil, and salt to a blender or food processor. Blend on high for 45 to 60 seconds, scraping down the sides as needed, until the mixture is smooth and intensely green.
3. 3Add the creamy base. Add the mayonnaise and Greek yogurt to the blender. Pulse 3 to 4 times until just combined. Do not over-blend at this stage: the mayo can turn thin and lose body if blended too long after being added. The finished dressing should be thick, spoonable, and vivid green.
4. 4Taste and adjust. Taste for salt, acid, and herb balance. If it tastes flat, add more lemon juice in small increments. If too bitter, add more mayonnaise or a pinch of sugar. If too sharp, add another tablespoon or two of yogurt. The dressing should taste bright, herby, and slightly garlicky with a clean anise note from the tarragon.
5. 5Chill and store. Transfer to a jar or airtight container. Refrigerate for at least 20 minutes before serving — the flavours sharpen and integrate as it cools. Serve as a salad dressing, dip, or sauce. Keeps for up to 5 days in the fridge.