A throwback in time… Green Goddess is a mainstay in our teaching kitchen. With the first sign of spring comes our take on a favorite salad dressing of the sixties! Made with the season’s earliest fresh herbs… chives, parsley, tarragon… this green delight is a delicious garnish for salads, soups, veggies, fish, chicken or just about anything to wake up your palates and welcome warm days ahead! We tossed our Green Goddess over steamed asparagus and finished with fresh fennel fronds… YUM!!!
Ingredients…
One large squirt of anchovy paste
3 tablespoons chopped fresh chives
2 tablespoons tarragon vinegar
2 tablespoon lemon juice
½ cup sour cream
½ cup plain Greek yogurt
1/3 cup mayonnaise
½ cup chopped fresh parsley
½ teaspoon Maldon Sea Salt Flakes
Freshly ground white and black peppercorns to taste
To Make…
Put all of the ingredients in a blender and blend until smooth. Cover and refrigerate until needed. Refrigerate for up to 1 week.
