So, okay. While living in winter darkness, dutifully swallowing my daily vitamin D and salmon oil capsules to maintain a positive mood, I consumed a lot, possibly gallons of Green Goddess Dressing.
My tarragon plant had gone dormant. So, I substituted some dried herbs. But my dressing was still green and creamy and a much-needed reminder of the eventual return of spring. I slathered it on lettuce, dunked cut-up carrots and celery in it and dipped crackers into it. I even poured it over quinoa-feta cakes.
Green Goddess Dressing may be a relic of the hippie sixties to some, but for me, it's a sustaining elixir. While the version you may be familiar with uses raw garlic, I like to use roasted garlic to temper some of the bite. I started doing this after my teenage niece, Alex, came over and said the dressing was a little "strong" for her tastes.
Roasted garlic provides grounding and offers voluptuousness to the lighter, more showy green notes.
I won’t hog you to myself anymore, Green Goddess. Now that Spring’s here, everyone ought to be enjoying your happy flavors.
Here's to sharing!
Green Goddess Dressing (adapted from Deborah Madison’s Vegetarian Cooking for Everyone)
¾ c. sour cream or yogurt
4 tablespoons mayonnaise
1 tablespoon red wine vinegar
½ cup chopped parsley
3 tablespoons chopped chives (or 2 tablespoons green onions)
1 ½ tablespoon chopped tarragon (or 1 teaspoon dried)
2 small garlic cloves
1 or 2 anchovies, depending on your preferred taste or ¼ teaspoon salt for vegetarians
Heat up a cast-iron skillet and toss in your cloves of garlic, skin still on. Let them blister and blacken, turning as needed.
Combine all the ingredients, including the roasted garlic, along with 2 tablespoons water in a blender or food processor. An immersion blender works too. Blend until smooth and pale green, the color of Spring. Taste and add more anchovy/salt if needed.
Slather on everything edible in sight. This dressing likes sturdy lettuces, such as large romaine leaves. Try it on quinoa cakes, veggies or crackers. Devour. Then devour some more.