Wednesday, July 6, 2016

Green Goddess Dressing

Lots of good food was consumed over the holiday weekend but now the future bride and groom are back on their wedding diets which means lots of salads.  I make dinner salads so they don't feel deprived.  I start by putting a layer of pasta on the bottom.  In this case, it was pesto pasta.  Then I add lots of lettuce, tomatoes, pickled mushrooms, cucumber salad, olives,  salted radishes, a bit of ham, blue cheese, cheddar cheese and a hard boiled egg.  I try to always make them a bit different to keep them interesting.
 And I change up the dressing on a regular basis.  Since my herbs are all thriving, I made green goddess dressing for today.  It's so simple and in just a few minutes you can have a healthy, fresh dressing for your salad.

1 cup mayonnaise
1 cup chopped green onions 
1 cup chopped fresh basil, tarragon, parsley and chives combined. (1 cup total)
juice of 2 lemons
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 anchovy fillets, minced (don't skip this step!)
1 cup sour cream

 Pulse it in your food processor until it is creamy.

 Such a difference from store bought.



Local lettuce, farm fresh eggs, local cheese and tomatoes from your garden; all topped with fresh dressing.  Yum!