Green Goddess Salad Dressing

When I was in high school my friend Pierce cooked for me all the time.  He was 3 years older than me and his dad was our youth leader, so we spent a ton of time together.   In high school he liked to cook and after he graduated he went to culinary school in the US and then came BACK to Tokyo where he started a catering business that involved cooking for expats at our school and around Tokyo.  It was from him that I got the idea to cater ready-made meals each week, and from him that I learned about green goddess dressing.  

I know, it sounds silly.  But my parents were strictly vinaigrette folks, and creamy dressings had zero place in our house growing up.  

So I looked to Pierce for my unhealthy-foods-education, and boyohboy was he a good teacher.  We cooked together a lot, and I learned a TON from him.  We haven't spoken in years, but I have ridiculously fond memories of our years together in Japan.  

So, in honor of that time in my life, today we're making salad dressing!  Super easy, super fresh, and a great start to any week.  

You need sour cream, mayo, and milk for the base.  Then you need green onion, garlic, lemon juice, parsley, dill, and basil.  It seems like a lot of herbs, and IT IS, but in the best possible way.  Trust me.  You'll need salt, too!  Some versions of this dressing include anchovy paste instead of salt, which I love, but omitted this time because, um, I forgot.  Luckily I've moved on.  

So it's simple!  You put all the ingredients in a food processor or blender.  

And you inhale deeply because SPRING.  

And then you blend!  And taste, and add salt as needed.  

And then you make a salad because duh.  Any salad you like!  

I love this as a kind of appetizer-y house salad, but with some grilled steak or chicken or tofu or pork or shrimp or fish (ok, I'll stop)?  A meal!  A delicious meal.  

Perfect for a Monday.  Make a big batch, keep it in the fridge, eat lots of salads.  

Enjoy!