Green Goddess Salad

• 1/4 cup milk
• 1 cup mayonnaise
• Juice of 1/2 lemon, or to taste
• 1/4 cup chopped parsley
• 1/2 cup chopped chives
• 3 scallions
• 1 large spring onion, bulb only
• Or use ramps in place of chives, scallions, and onion (see Step 2)
• 2 tablespoons chopped fresh tarragon leaves, or more to taste
• 6 anchovy fillets, or to taste
• Sea salt, to taste
• Cracked black pepper, to taste
• crisp salad greens, like iceberg wedges or baby romaine

1. Place all ingredients, except salad greens, in a blender. Puree until smooth and season with salt and pepper to taste. Chill.
2. Alternatively, substitute about 3/4 cup combined fresh young ramp bulbs and tender leaves for the chives, scallions, and onion.
3. Toss some of the dressing with baby romaine, or spoon over iceberg wedges. Refrigerate leftover dressing.

milk, mayonnaise, lemon, parsley, chives, scallions, spring onion, chives, tarragon, anchovy, salt, black pepper, crisp salad greens

Taken from food52.com/recipes/4372-green-goddess-salad (may not work)