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Green Goddess Dressingfrom Salad Dressings by Jessica Strand |
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Ingredients:
1/2 cup mayonnaise 1/2 cup sour cream 1 1/2 tablespoons tarragon vinegar 1 1/2 tablespoons fresh lemon juice 2 garlic cloves, minced 1/2 cup chopped fresh Italian parsley 1 tablespoon chopped fresh mint 1 1/2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh chives 6 anchovy fillets, coarsely chopped Salt and freshly ground black pepper
This and many other wonderful recipes may be found in Jessica Strand's
Salad Dressings from Chronicle Books
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This gorgeous green dressing popped onto the food scene in the 1970s-thus its slightly hippie name. It's wonderful over a salad full of crunchy vegetables or used as a sauce with poached fish or chicken. Combine all the ingredients except the salt and pepper in a blender or food processor fitted with a steel blade. Blend until completely smooth. Transfer to a medium bowl. Season with salt and pepper. Green Goddess Dressing keeps refrigerated for 5 to 7 days. Makes 1 cup
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