Green Goddess Salad Dressing

If you can't find buttermilk or prefer a slightly creamier dressing, you can substitute mayo, sour cream, Greek yogurt, or any combination of the three. New England note: swap spinach for arugula and honey for maple syrup for a more regional and seasonal version.

Ingredients

2 tbsp olive oil

1 tbsp lemon juice

3 cups chopped spinach

1 tsp honey

1 garlic clove, pressed

3 anchovy fillets

1/2 cup chopped fresh parsley

3/4 cup buttermilk

Salt and pepper, to taste

Preparation

1. Put the olive oil, lemon juice, spinach, honey, garlic, anchovy fillets, and fresh parsley into a food processor or blender. Blend, scraping down the sides, until the mixture is uniformly green. With the processor running, slowly stream in the buttermilk and blend until fully emulsified and smooth. Taste and adjust seasoning with salt and pepper.