Green Goddess Dressing
Yield:2 cups (serves 6-8)
Green goddess is the ultimate spring dressing. Combining lots of fresh herbs, the creamy sauce adds a fresh bite to the lot it touches and it couldn’t be prettier. And it’s great simple to make—just combine all of the ingredients in a blender and let ‘er rip. Because the dressing only has a few key ingredients it’s important that they are of high aspect. Use low-quality ingredients, since there are not that many ingredients, to begin with, you’ll notice the characteristic.
Since you’re pulling out your food processor anyway, consider making your own mayonnaise. You’ll taste the difference and it’ll only add minutes to the prep time. Using store-bought mayonnaise, spend an extra dollar or two on the good equipment. Greek yogurt makes for a healthier dip and adds a nice tang, but sour cream also works big if that’s what you have on hand.
You have an herb greenhouse, this is a recipe you’ll want to come back to time and time again. It’s a huge way to use up handfuls of herbs but still, highlight their flavor and freshness. Blend up the herbs according to your taste—swap the tarragon for basil, or use a mix of the two. Throw in some dill, oregano, or marjoram. All leafy green herbs will work here, and a mix generates for a more complex flavor.
Green goddess dressing with just about any grassy salad or pasta salad, or use it as the liquid in your chicken salad. Top your next turkey burger or club sandwich. It also made for a tasty green dip for a crudité platter. Try it as a healthful, but flavorful, snack at your next collection.
The recipe made about 2 cups of dressing and will keep for up to two days in the refrigerator. Authorization out the anchovy paste if you are vegetarian.
- 1 1/2 teaspoons anchovy paste
- 1 garlic clove
- 3/4 cup fresh parsley leaves
- 1/2 cup fresh basil or tarragon leaves
- 1/4 cup fresh chives
- 2 tablespoons fresh lemon juice
- 1 cup mayonnaise
- 3/4 cup Greek yogurt or sour cream
- Salt and pepper
- Steps to Make It
- Gather the ingredients
Add the anchovy paste, Garlic clove, parsley leaves, basil or tarragon leaves, chives, and lemon juice to your food processor. Times to chop and scrape down the sides.
And then Add the mayonnaise and yogurt or sour cream. Season with salt and pepper. Blend, stopping to scrape down the sides once or twice so that the herbs are perfectly incorporate, until totally peace-loving and bright green color.
Deliver immediately over salad or as a dipping sauce, or refrigerate in an airtight container for up to 2 days.