Something about this time of year makes me crave Green Goddess Dressing.
The mere thought of it evokes images of Mother Nature, the vernal equinox, and Aphrodite — although she wasn’t green.
I was so enthralled with the idea of making a batch, I completely forgot to put it in the blender! (It still tasted wonderful — although not quite as green.)
Green Goddess Dressing
(Adapted from the recipe on a bottle of Reese Tarragon Sprig Wine Vinegar)
1/2 c. mayonnaise (regular or low-fat)
1/2 c. sour cream (regular or low-fat)
1/2 c. chopped fresh parsley
1-1/2 Tbsp. tarragon, chopped
3 green onion tops, minced
1 tsp. dried chervil
1 clove garlic, minced
1/2 tsp. Kosher salt (or to taste)
1 to 1-1/2 Tbsp. tarragon vinegar
1 to 2 Tbsp. water (use less for a “dip-like” consistency; more for “dressing”)
Combine ingredients in a small bowl; mix well. Cover and refrigerate until chilled.
Serve on a bed of butter lettuce (which is not as calorie-laden as the name implies!) or use as a dip with fresh vegetables.
Homemade croutons optional. (Not!) :)
For traditional Green Goddess Dressing, whirl everything in a blender or food processor until smooth.
Enjoying all things green,
(Yes, Gumby, that includes you.)