• Anis Ben Fraj,

Green Dressing

You can adjust the quantities of the herbs to suit your taste. If you want, add some ripe avocado to the mix.

Prep time: 15 minutes

Yield: Makes about 500 gr


30 gr anchovy paste or canned anchovies

1 small garlic clove, minced

170 gr mayonnaise

170 gr sour cream

1/2 cup chopped parsley

1/4 cup chopped fresh tarragon

30 chopped chives

10 gr lemon juice

Salt and black pepper to taste


Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds.

Serve as a dip, or toss with salad greens for a dressing. The dressing could be kept about a week in the chiller.

For more information on menu development, Cooking pot F&B consultancy can help, please complete this contact form or call and we will be happy to guide you through the process.

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