1/2 cup Vegannaise, I like the one with Grapeseed oil, or a good quality mayonnaise, like Hellmans
½ cup vegan yogurt, I like Kite Hill plain almond yogurt, or a full fat sour cream
1/2 cup chopped fresh basil leaves
¼ cup chopped fresh parsley
2-4 Tablespoons chopped scallions, white and green parts, about 2
1 -2 Tablespoons chopped fresh tarragon
½-1 teaspoon minced garlic
1-2 Tablespoons freshly squeezed lemon juice, from 1 lemon
1 teaspoon anchovy paste or 1 fillet for non-vegans, optional
¼-1/2 teaspoon Kosher salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste
lots of salad veggies of your choosing
Make the Dressing:
Place all of the ingredients in a blender, preferably high speed, and blend just until smooth. Taste for seasonings, adding more salt, pepper, or lemon juice, if desired. Refrigerate the dressing until you are ready to serve. Keeps in the fridge for up to a week.
Makes 1 ½ cups. (six ¼ cup servings) YUM!
1. If your blender is a high-speed version, then just dump all of the ingredients in and whizz away. But if it’s a regular one, I highly recommend chopping the garlic and the herbs first.
2. There is a range of herbs and flavorings in the recipe. Start with the lesser amount and add more to taste.
3. Just as the quality of your produce makes all the difference, so does the mayo, yogurt and sour cream. For the vegans, I like the Vegannaise with grapeseed oil and Kite Hill plain almond yogurt. For the diary lovers, Hellmans mayo and full fat sour cream work best.
4. This will make enough for four to six ¼ cup servings. But it’s easily doubled or tripled.