When we lived in New Jersey, we occasionally frequented Salad Works which is a make your own salad kind of place. My all time favorite dressing from there is the Green Goddess Salad Dressing. It tasted awesome on the salad but to dip your roll into it was heavenly. This recipe sounds very similar to SaladWorks Green Goddess.
PS - Don't be freaked out by the anchovies. You can't taste them. I promise. Seriously, I wouldn't devour that dressing like I did if they were tastable.
PS - Don't be freaked out by the anchovies. You can't taste them. I promise. Seriously, I wouldn't devour that dressing like I did if they were tastable.
Green Goddess Salad Dressing
1 cup mayonnaise
1 cup sour cream
2 very fresh large egg yolks
1/2 cup flat parsley leaves
2 tablespoons tarragon leaves
1 large scallion, chopped, about 1 tablespoon
3-4 anchovy fillets, soaked in milk for 10 minutes, then rinsed, drained and chopped
2 tablespoons freshly squeezed lime juice, plus 1 teaspoon finely grated zest
1/2 cup finely chopped chives
Freshly ground black pepper to taste
2-3 tablespoons buttermilk, as needed, to thin the dressing
Place the mayonnaise, sour cream, egg yolks, parsley, tarragon, scallion, anchovies, and lime juice in a mixing bowl just large enough to hold everything. Puree with an immersion blender until the parsley is finely minced, and the mixture is fairly smooth and pale green. Add the chives, pepper to taste, and enough buttermilk to thin the mixture so you can puree it a bit further. Buzz with the immersion blender until the chives are mixed in well. Taste for seasoning, adding salt if necessary. Refrigerate, covered tightly, for at least an hour or refrigerate overnight.
Recipe from chowhound.chow.com / Picture from thecandidadiaries.files.wordpress.com
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