Save My kitchen counter was a mess of wilting herbs from the farmers market when I decided to throw them all into the blender with whatever creamy things I had in the fridge. The result was this shockingly bright green dressing that tasted like spring itself had been bottled. I drizzled it over a sad desk salad and suddenly lunch felt like an event. My roommate walked in, saw the color, and asked if I was juicing lawn clippings. One taste and she was asking me to make a double batch.
I brought this to a potluck once, tucked beside a platter of raw vegetables I thought might go ignored. Within twenty minutes, people were using carrot sticks to scrape the bowl clean and three different guests asked for the recipe. One friend admitted she ate the leftover dressing straight with a spoon after everyone left. It became my signature contribution, the thing people hoped I would bring without asking.
Ingredients
- Plain Greek yogurt: The tangy, creamy backbone that makes this feel indulgent without being heavy, and adds a nice protein boost too.
- Mayonnaise: Brings richness and helps the dressing cling to leaves instead of pooling at the bottom of the bowl.
- Fresh parsley leaves: The green workhorse here, lending a clean, slightly peppery freshness that does not overpower.
- Fresh chives: Add a gentle oniony note that is softer and sweeter than raw onion ever could be.
- Fresh tarragon leaves: The secret star with its subtle anise flavor that makes people wonder what that mysterious, elegant taste is.
- Fresh basil leaves: Rounds everything out with a sweet, almost floral quality that plays nicely with the other herbs.
- Fresh lemon juice: Cuts through the creaminess and makes all those green flavors pop instead of tasting muddy.
- Small garlic clove: Just one is enough to add depth without turning this into garlic sauce, use a small one or half a large.
- Anchovy fillets: Optional but transformative, they add umami depth without tasting fishy if blended well.
- Dijon mustard: A little sharpness and body that helps emulsify everything into a smooth, cohesive dressing.
- Salt and freshly ground black pepper: Essential for bringing all the flavors into focus, taste before you add because the anchovies and mustard already bring salt.
- Milk or water: For thinning if you want a pourable dressing instead of a thick dip, add slowly so you do not overshoot.
Instructions
- Blend the base:
- Toss the yogurt, mayonnaise, all the herbs, lemon juice, garlic, anchovies if using, and mustard into your blender or food processor. Pulse a few times to chop everything roughly, then blend on high until the mixture turns a brilliant, uniform green and no big herb bits remain.
- Scrape and taste:
- Stop the machine and scrape down the sides with a spatula to catch any stray herb leaves. Taste the dressing and add salt and pepper carefully, remembering the anchovies and mustard already contribute saltiness.
- Adjust consistency:
- If the dressing is too thick for your liking, add milk or water one tablespoon at a time while blending briefly after each addition. Stop when it reaches the texture you want, whether that is a thick dip or a thinner drizzle.
- Let it rest:
- Transfer the dressing to a jar or bowl, cover it, and refrigerate for at least thirty minutes. This resting time lets the garlic mellow and the flavors weave together into something more harmonious than the sum of its parts.
- Serve chilled:
- Pull it from the fridge, give it a quick stir, and drizzle over salads, spoon onto grain bowls, or set out with vegetables for dipping. It will keep for up to four days, though it rarely lasts that long in my house.
Save My nephew, who claimed to hate anything green, dipped a cucumber slice into this dressing on a dare and then proceeded to eat an entire bowl of broccoli. His mom just stared at me like I had performed magic. Now she texts me every few weeks asking if I have any left in my fridge, and I have started making double batches just to have some to share.
How to Store and Use Leftovers
This dressing lives happily in a sealed jar or airtight container in your fridge for up to four days, though the color will dull slightly as the herbs oxidize. Give it a good stir or shake before each use because it can separate a bit as it sits. I have spread it on sandwiches, tossed it with roasted potatoes, and even used it as a marinade for chicken with great results. The key is to keep it cold and covered so those fresh herb flavors stay lively instead of turning bitter.
Flavor Variations to Try
Once you have made the classic version, it is fun to play around with the herb mix depending on what you have or what sounds good. Swap the tarragon for fresh dill and you get a dressing that is perfect with seafood or cucumber salads. Use cilantro instead of basil and add a squeeze of lime for a more vibrant, Mexican inspired take. I have even thrown in a handful of arugula or spinach to stretch the herbs further, and it still came out beautifully green and delicious.
Serving Suggestions and Pairings
This dressing shines over crisp romaine or butter lettuce, but it is just as happy drizzled on grain bowls, roasted vegetables, or grilled chicken. I love it with crudites at parties because the bright color catches people's eyes and the flavor keeps them coming back. It also makes an excellent spread for wraps, a dip for sweet potato fries, or a finishing sauce for tacos.
- Try it on a simple wedge salad with cherry tomatoes and crumbled bacon for a fresh twist.
- Use it as a dip for blanched green beans, snap peas, or radishes at your next gathering.
- Spread it on toasted bread and top with smoked salmon and capers for an elegant breakfast or snack.
Save This dressing has saved me from sad packed lunches more times than I can count, and it is become the thing I make when I want to feel like I am taking care of myself without much effort. I hope it does the same for you.
Recipe FAQs
- → Can I make this dressing ahead of time?
Yes, this dressing actually benefits from being made ahead. Prepare it up to 4 days in advance and store it covered in the refrigerator. The flavors deepen and meld together as it sits, making it even more delicious.
- → What if I don't have all the fresh herbs?
You can substitute herbs based on what you have available. Dill, cilantro, or mint work well as alternatives to tarragon. Even with just parsley and chives, you'll achieve a delicious herby dressing. Adjust quantities based on your preferences.
- → How do I make this thinner for a salad versus thicker for a dip?
Control the consistency by adjusting the liquid. For a thinner salad dressing, blend in milk or water one tablespoon at a time. For a thicker dip consistency, use less liquid or add extra yogurt and mayonnaise to the base.
- → Are anchovies really necessary?
Anchovies add depth and umami flavor, but they're completely optional. If you prefer to omit them, the dressing will still be delicious with the fresh herbs and other seasonings. Simply leave them out or increase the Dijon mustard slightly for extra flavor.
- → Can I make a vegan version?
Absolutely. Substitute the Greek yogurt with plant-based yogurt and use vegan mayonnaise. Omit the anchovies entirely or use a vegan-friendly umami ingredient like miso paste. The dressing will be just as vibrant and flavorful.
- → What's the best way to serve this dressing?
This versatile dressing works beautifully as a salad dressing, dip for fresh vegetables, drizzle for grain bowls, or spread for sandwiches. It pairs especially well with crisp greens, grilled vegetables, roasted potatoes, and protein-based bowls.