I wish I would have scaled this down to a smaller yield because I know this will not get eaten. First, the description indicates the anchovy paste isn't noticeable. Trust me, a tablespoon of anchovy paste in a cup of dressing is noticeable! In my opinion a teaspoon, maximum, would be better. Second, with only green onion, parsley and chives, the dressing lacks the complexity and depth that the addition of other herbs would provide - adding dill and basil would really round the herb flavor out. Third, between the lemon juice, parsley and anchovy paste there is a hint of bitterness that a touch of honey or sugar would rectify. Finally, creme fraiche is a several hour process to make and purchasing it is not only expensive but it's not always readily available. I don't think using creme fraiche necessarily makes this dressing any better than just substituting sour cream or sour cream and a little buttermilk. Overall, the anchovy taste SHOULD not be noticeable and I missed the creamy herbiness a good Green Goddess Dressing should have.
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