GREEN GODDESS DRESSING
GREEN GODDESS DRESSING
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And now I bring you my latest recipe - green goddess dressing!
Photos by Ben Turner, whose work you can find here.
This recipe is so easy and it goes with almost anything. I serve the green goddess here as a sauce for roasted salmon, boiled potatoes, and soft cooked eggs, but you can use it in a million different ways: as a salad dressing of course, or as a dip with potato chips or crudités, as a dressing for potato salad, with roast chicken, grilled asparagus, sliced tomato or on a piece of toast. Dip shrimp in it, or lamb chops, or steamed artichokes. Now go make green goddess dressing and go nuts.
GREEN GODDESS DRESSING - yields 1 1/2 cups
Click here for a printable PDF of the recipe without photos
½ medium shallot, peeled and rough chopped (or substitute with a scallion)
½ of a garlic clove, or 1 small clove
1 heaping tablespoon capers + ½ tablespoon brine
2 anchovies
1 loose packed packed cup parsley (stems ok)
1 loose packed cup mixed soft herbs such as - basil, mint, dill, cilantro, tarragon. Oregano, rosemary, or thyme could work but they have a stronger taste so just add a little. I wouldn’t recommend sage in this recipe.
Zest of ½ lemon, using a microplane or remove a couple strips with a vegetable peeler
Juice of ½ lemon to start, add more to taste
½ an avocado - about 2-3oz
4oz or ½ cup mayonnaise1
4oz or ½ cup creme fraiche, or you could substitute with full fat yogurt, labneh, heavy cream or buttermilk
1 tablespoon good olive oil
Salt and pepper to taste
You can make this recipe in a food processor, blender, or with a hand blender.
Add all ingredients to your blending machine of choice and process on high until smooth. Now taste! Salt? Acid? Add a little salt or lemon juice as needed until you are smacking your lips because it’s so damn good. That’s it!
This should last at least 3 days refrigerated. After 3 days it could lose some freshness but it won’t hurt you :)
Served here with crispy skin salmon, boiled potatoes, soft boiled eggs, herbs and a lemon wedge.
Here’s how to make that:
Add potatoes to a pot of cold water, add a handful of salt and bring to a boil over high heat. When the water comes to a boil add eggs and set a timer for 7 minutes. After 7 minutes remove the eggs from the pot and place in an ice bath or run under cool water until they’re cool enough to peel. Now peel your eggs and cut them in half.
In the meantime, season your salmon with salt. Put a pan over medium-high heat and add a little neutral oil like grapeseed or sunflower seed oil. When the pan is hot gently lay the salmon in, skin side down. Now press down on the flesh so the skin has flat contact with the pan and doesn’t curl up and let the salmon cook. After a few minutes check the salmon skin - is it golden and crispy? If not let it go another minute or so. If it is, gently flip the fish over. Turn heat to low and cook another couple of minutes, or preferably until it reaches an internal temperature o 120F on an instant read thermometer. Remove salmon from the pan.
Now check on the potatoes - literally cut one in half. If it’s done you can drain them. If not let them cook a few more minutes until they are tender.
To plate - put a big spoonful of green goddess dressing on a plate. Add salmon, a few boiled potatoes, a halved egg, a few herbs, and a lemon wedge. Garnish each egg with salt and pepper and a drizzle of good olive oil.
I usually use store-bought mayo for this since the recipe uses so little, but if you want to use homemade mayonnaise you should make my aioli recipe and just leave out the garlic and substitute all neutral oil for the olive oil. Otherwise I think most store-bought mayo is gross, but I like the Follow Your Heart Veganaise. It’s perfectly neutral and inoffensive.