Green Goddess dressing

Green Goddess dressing

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This dressing goes well with crudités, bean salads, crisp lettuce or green asparagus. It’s also lovely with poached salmon, prawns or roast chicken served with early spring vegetables.

Ingredients

Quantity Ingredient
1 shallot
1 small garlic clove
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
3 anchovies
2 small avocados
a handful assorted fresh herbs, such as parsley, dill, chervil, coriander, mint, basil and chives
4 tablespoons whole egg mayonnaise
5 tablespoons thick greek yoghurt
sea salt and freshly ground black pepper

Method

  1. Peel and finely chop the shallot and garlic. Place them in a bowl and add the vinegar, lemon juice and anchovies. Halve the avocados and remove the stones. Scoop out the flesh and add to the bowl. Mix with a hand-held stick blender.
  2. Roughly chop the herbs and add to the bowl along with the mayonnaise and yoghurt. Mix into a smooth dressing. Season with salt and pepper; taste and adjust the seasoning if needed.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again