No Fuss “Green Goddess” Salad Dressing

I don’t know about you, but as the seasons slowly develop into the colder months, I crave fresh foods from spring and summer all the more. This isn’t to say I don’t love the indulgences of the holiday season…but the snap of a freshly picked pea can be the sweetest memory in the depths of winter.

In the same way that dried flowers can hold their charm for years if treated properly, preserved foods are decidedly delicious–but they will always be just that: preserved.

I have learned to compensate for this fact by throwing in fresh herbs wherever I can. Not only does this taste delicious and feel wholesome and healthy, but I can also grow herbs inside by the window regardless of the time of year. This way I don’t feel like I’m cheating too much about the whole “seasonal eating” thing, not that I’m prepared to crucify myself by keeping kosher with an exclusively biodynamic diet. I am an intuitive eater, after all. Sometimes you just want an orange, carbon footprint be damned.

This dressing is a great way to pack in a lot of the freshness and flavor and make your vegetables a little more exciting. Heck, you can even use it as a marinade for grilled chicken skewers, spread it on a sandwich in lieu of mayonnaise, or use it as a dipping sauce for chicken wings. To say that I am obsessed with this recipe would be an understatement. I probably make a batch of it once a month, and mix it up based on whatever herbs I have on hand, especially if I’ve got some which have been wilting in the fridge and need to be used up, stat.

i used parsley, dill, and cilantro for this batch; i find that parsley and cilantro are always a must, but i’ve substituted basil, chives, and even mint or added them in addition to dill

Part of the beauty of this recipe is the simplicity of the process: everything goes in a blender or food processor and gets blitzed until it’s of a cohesive texture.

BEFORE:

i add stems and all, because they hold a lot of great flavor–but there are probably some purists out there who might insist that you add only tender leaves. i have found, personally, that the stems do not noticeably impact the overall quality of the dressing in a negative way.

AFTER:

i had about 2 cups of dressing when all was said and done

This will keep for several weeks in the fridge and still taste great–but I dished myself up a bowl immediately…

the new york times recommends making all all-green salad to pair with this dressing: green apple, fennel, cucumber, celery, etc. here i am, breaking the rules with the addition of carrot…(for those who are interested, in spring and summer, calendulas would make a lovely addition to this delightfully monochrome dish)

No Fuss “Green Goddess” Recipe

Adapted from Samin Nosrat's recipe in the New York Times.
Prep Time 10 mins
Course Side Dish
Cuisine American, Healthy, Intuitive, Seasonal

Equipment

  • blender or food processor

Ingredients
  

  • 3/4 cup mayonnaise
  • 3/4 cup whole fat yogurt
  • 2 anchovy fillets
  • 1/2 lemon, juiced
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 15 grams fresh dill, about 1/2 bunch
  • 1 pinch salt
  • 1/4 tsp freshly ground black pepper

Instructions
 

  • Add all ingredients into a food processor or blender and mix until a homogenous mixture forms.
  • Store in an airtight container in the fridge for up to two weeks.
Keyword crumbs, crumbs on crumbs, crumbsoncrumbs, feel good food, feel good food plan, food as medicine, food is medicine, fresh herbs, green, green goddess, green salad, healthy, healthy delicious, healthy doesn’t mean boring, herbs, intuitive cook, intuitive cuisine, intuitive eater, intuitive eats, intuituitive eater, seasonal, seasonal eats, seasonal foods

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Reply

0 Comments
Inline Feedbacks
View all comments