Green Goddess Dressing
This dressing calls for anchovies. I do not call for anchovies. If you want to add them, put 2 fillets in the the food processor along with the herbs, mayonnaise, and yogurt and follow recipe as written thereafter. This is a throwback recipe that I think needs to be thrown forward. It’s light, flavorful and versatile. Use different fresh herbs to vary flavor, use as a dressing for pasta salad or over quinoa. Be creative!
Servings: Approximately 1 1/2 cups
Ingredients:
1/2 cup fresh basil leaves
1/3 cup fresh parsley
1/2 cup mayonnaise
1/3 cup yogurt
1 clove garlic, coarsely chopped
2 T. fresh lemon juice
2 T. fresh chives, loosely chopped
2 T. fresh tarragon leaves, stripped from stems
Salt and Pepper to taste
Chef's Tip: Greek yogurt texture varies pretty widely. If you use a Greek yogurt that has the consistency of ricotta rather than mayonnaise, you may want to add a little light oil or some champagne vinegar or lemon juice to loosen up the dressing and make it more pourable, but not too liquid-y.
Instructions:
In the bowl of a food processor or pitcher of a blender, place the basil, parsley, mayonnaise yogurt, garlic and lemon juice.
Process for about five minutes, until the color is fairly homogeneous and herbs are minced small.
Add chives and tarragon and process again for approximately 5 minutes until the herbs are minced and texture is smooth.
Add salt and pepper to taste.