Green Goddess Dressing

The weather may not look like it, but according to the calendar (and our inner clocks) Spring has arrived!!! Emerging from our winter hibernation, we crave fresh flavors. Unfortunately, in many parts of the country, spring produce is still a ways away and we have to make due with winter produce.

But that doesn’t mean we can’t have some fresh, spring flavors.

Especially if you make this dressing.

When I was in college I discovered Green Goddess dressing and became an instant fan. Over the years, this dressing has fallen out of favor which is a shame. It’s bright, zippy flavors liven up just about any vegetable and it’s green color is a visual reminder of Spring – even if the weather doesn’t agree!

Green Goddess Dressing

(serves 4 – 6)

I served this dressing over a simple salad of butter lettuce and radicchio with cucumbers, radishes and homemade croutons. For a thinner dressing, add water, 1 Tbsp. at a time until dressing is the consistency you like!

• 2 oil packed anchovy fillets, drained
• 2 garlic cloves, sliced
• 1/2 cup packed flat leafed parsley
• 1/4 cup packed fresh  basil leaves
• 2 Tbsp. fresh tarragon leaves
• 2 Tbsp. fresh chives
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. white wine vinegar
• 3/4 cup low fat (or homemade) mayonnaise
• salt and white pepper to taste

Directions:

1. In the bowl of a food processor, combine the anchovies, garlic and herbs and process until ingredients are coarsely chopped. Add the mayonnaise, lemon juice and white wine vinegar. Process until mixture is smooth. Taste and adjust seasonings.
2. Can be made up to 3 days in advance.

Tagged as: green goddess, herbs, radishes, salads, side dishes