switch out herbs to capture seasonal flavors
1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
2 tablespoons mint leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise
freshly ground pepper
Green Goddess dressing is an excellent pairing with crudités, fish, salad and steak. It is quick to make in a pinch for the days you want to eat healthy but do not have the energy to make a big deal of meal-making.
Here is how to get started:
In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grape seed oil.
Blend until smooth, about two minutes.
Add the mayonnaise, and blend again until smooth.
Season to taste with salt and pepper and enjoy!