Vegan Green Goddess Dressing

Tahini makes this herb-packed dressing creamy, and a splash of soy sauce stands in for the traditional anchovy. Leave it thick for dipping vegetables, or thin it out to coat sturdy greens like romaine, escarole or radicchio.

Makes 1 heaping cup · 15 minutes

Ingredients

• ½ cup packed parsley leaves
• ¼ cup chopped chives or scallions
• ¼ cup packed basil leaves
• ¼ cup packed tarragon leaves
• 1 small garlic clove, peeled
• Salt
• ¼ cup well-stirred tahini
• ¼ cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons soy sauce

Instructions

1. Put the parsley, chives, basil, tarragon and garlic in a blender or food processor, add a pinch of salt and pulse until finely chopped.
2. Add 2 tablespoons cold water along with the tahini, olive oil, vinegar and soy sauce, and blend until smooth.
3. Blend in more water, 1 tablespoon at a time, until the dressing is as thick or thin as you want it.
4. Season with salt to taste.

Tips

• The dressing keeps in the refrigerator for up to 4 days.

Adapted from Ali Slagle, NYT Cooking.