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. As we enter the season of indulgence, I humbly present to you a vibrant, springlike boost of vitality: Green Goddess salad dressing.
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 that have been wilting in the fridge and need to be used up, stat.
Fresh Green Goddess Salad Dressing
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.
This will keep for several weeks in the fridge and still taste great–but I dished myself up a bowl immediately…
No Fuss “Green Goddess” Recipe
- blender or food processor
- 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
- 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.