Wedge Salad with Green Goddess Dressing

This salad is amazingly refreshing and for the lovers of ranch dressing this one is for you!  The dressing is tangy and creamy with lots of fresh herbs.  I try to keep some of this dressing in the fridge at all times instead of eating store bought dressing which is usually full of preservatives, including MSG.

Serves: 6 (Dressing actually goes much further than 6 servings)

Ingredients:

  - 1 cup good mayonnaise (it should only have 3 ingredients!)

  - 1 cup chopped scallions, white and green parts

  - 1 cup chopped fresh basil

  - 1/4 cup freshly squeezed lemon juice (2 lemons)

  - 2 tsp chopped garlic (2 cloves, but I usually put 4)

  - 2 tsp anchovy paste (can be difficult to find but common in specialty food stores) optional, just add an extra tsp of salt in its place

  - 2 tsp kosher salt

  - 1 tsp freshly ground black pepper

  - 1 cup sour cream (do not use less fat sour cream)

  - 3 heads bibb lettuce or other leafy green but not iceberg, cut into quarters

  - 2 to 3 tomatoes, sliced into wedges

  - 1 medium cucumber, sliced

Place mayo, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.  Add the sour cream and process just until blended.  Place the 3 salad components on plates and pour dressing over.  Refrigerate the remaining dressing - it should be good for at least a week.