With summer salad season in full swing, my wife and I have fallen in love with Green Goddess Dressing. We’ve been buying so much of it that I figured “why not just make our own?”. So, we put our heads together and have come up with what we think is pretty amazing take on this classic salad accompaniment.
This recipe pays homage to the original 1923 version, in combining all the fresh herb flavour that’s central to this classic recipe with zesty lemon, salty anchovies, and a touch of honey for added sweetness. The result is a beautiful dressing that pair perfectly with any leafy salad.
Ingredients
Instructions
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Mise en Place
- Assemble equipment: food processor, microplane, juicer, measuring cups and spoons. Wash and chop all fresh herbs, peel and chop garlic, juice and zest lemon, measure and separate all ingredients. Cooking and Assembly
- Please all ingredients in a food processor and pulse until fully combined. This should result in a smooth, creamy dressing with small flecks of fresh herbs.
Notes
Can be served immediately or covered and refrigerated for later use. Substitute 1 tablespoon of dry tarragon if fresh isn't available. Add extra avocado oil if a lighter dressing if preferred.