Recipe: green goddess dressing
This was supposed to be a roundup of the places I dined at while in Virginia, but I needed to go with something simple. My body needed it, too. Heavy restaurant eating and not enough outdoor exercise make me feel blah and yuck and argg. I did finally get back to Colorado with nary a hitch if you ignore that it was 24 hours later. And while I do miss my parents, I’m also ecstatic to be back to my life of thin air, simple mountain living, Jeremy, and American West sensibilities.
enjoying tulips on pearl street in boulder while waiting for my bus back to nederland
So today you get salad, or rather, salad dressing. I always say a homemade salad dressing is ten times better than any store-bought dressing, because it’s true! And it is only slightly more work. My favorite default dressing is a squeeze of lemon juice, some good olive oil, salt, and pepper. Good stuff and super simple. Of course, we like to change things up around here with different kinds of dressings or salad ingredients (see the links below the recipe for some of my favorites). I thought it would be good to revisit an oldie, but goodie – something that graced every salad bar of my youth in the 70s and 80s – green goddess dressing.
tarragon, parsley, chives, plain greek yogurt, mayonnaise, black pepper, salt, lemon, white wine vinegar, anchovy paste
three green herbs
place the herbs and liquids in the blender
add the anchovy paste
There is flexibility in which herbs you choose to include in the dressing – basically whatever you like. And if you don’t want all of that mayo in the dressing, substitute a ripe avocado instead or go halfsies. The plain (full-fat) Greek yogurt is my swap for sour cream because sour cream bothers my stomach, but yogurt seems to be just fine for me. So choose your ingredients and the amounts based on what you like and then blender them all together. My Vitamix whips up some beautiful salad dressings.
in goes the mayonnaise
add the plain yogurt (or sour cream)
salt and pepper to taste
dress that salad
The herbs give the dressing that wonderful green color as well as that wonderful green taste. Creamy and herbal is what green goddess is all about. Just blitz it all together in a blender or food processor in under a minute and it will store nicely in the refrigerator for a week. Drizzle it over your salad. Spread it on a sandwich or a wrap. Use it as a dip for crudités or other similarly-purposed dipping nibbles. All good options.
more salad, please
Green Goddess Dressing
slightly modified from Kalyn’s Kitchen
1/4 cup chives or green onions
1/4 cup fresh tarragon
1/4 cup fresh parsley (use flat-leaf parsley)
1 tbsp lemon juice, fresh
1 tbsp white wine vinegar
1 tsp anchovy paste
1 cup mayonnaise
1/2 cup plain Greek yogurt (original calls for sour cream)
salt and pepper to taste
Place the chives (or green onions), tarragon, and parsley in a food processor or blender and pulse until finely chopped. Add the lemon juice, vinegar, and anchovy paste and pulse until incorporated. Place the mayonnaise and yogurt in the blender or food processor bowl and blend until smooth. Season with salt and pepper to taste. Chill the dressing in the refrigerator. It keeps for up to 1 week. Makes 2 cups.
more goodness from the use real butter archives
|asian chicken salad with ginger dressing||house dressing||coconut lime cilantro dressing||japanese ginger dressing|