Can there be too much green?
Simple answer in summer? Nope! As the weather warms up, the desire for lighter meals starts, along with the fear of putting your bathers on for the first time in the season. Or is that just me? As usual, Brisbane has gone from pleasantly mild to hot hot hot, which has the air con humming, the barbecue fired up and the oven only being used for special occasions. What could be better with a crunchy green salad than this beautiful Green Goddess Dressing? There is a reason that this earns the title Goddess – vibrant, strong, bold and improving with age, this really lifts an everyday salad to something special.
I have found myself with an abundance of basil following some rain, and as it is starting to go to seed, we have been having basil thrown in to Coconut Chicken Curry, pasta with Basil Oil, and here in the dressing.
This is so simple and quick to make, and improves with a little sitting time in the fridge to allow for the garlic to work some magic. Still great straight away, but I do love to plan ahead. And the next day! Even better.
and I suspect that the use of “handful” means that it was a Jamie Oliver recipe (I couldn’t find an exact replica but there are many, many versions on the internet)
So in this recipe, I used a cup of basil as I am not sure what a handful actually looks like, but this will take more or less. Sometimes I vary the herb content and add some parsley or mint, but today I really wanted to use up this lovely basil. Don’t be put off by the anchovy fillets – I really can’t stand the hairy little things by themselves, but they add an undeniable punch to this dressing, so please give them a try. I only use two , but you can go the whole four if you like them.
Add all the ingredients into a processor or blender and whiz together until smooth. Have a taste to see if it needs anything – remember don’t add any salt until you taste as the anchovies have that covered. I use Moro Chianti Red Wine Vinegar which has an amazing flavour. Once sampled, adjust seasoning or yoghurt to your taste. It is amazing that something this creamy is based on yoghurt!
I serve in a bowl or jug next to a green salad and allow everyone to help themselves.
Last week I drizzled the dressing on some lamb cutlets – divine! Also great with some grilled chicken, and last weekend I added feta cheese and cream cheese and some tarragon to the processor and made a dip. Mmmm
This salad and dressing great with the Zucchini Feta and Mint Tart
- 1 cup basil leaves (or you can make up a cup of basil, mint, parsley, chives or watercress)
- 2 anchovy fillets
- 1 small clove garlic, crushed
- 2 tbs extra virgin olive oil
- 2 tbs red wine vinegar
- 2-3 tbs Greek yoghurt
- 1 tsp dijon mustard
- Pepper and salt to taste
- Put all ingredients except pepper in a food processor or blender. Whiz until smooth and creamy.
- Taste before seasoning, and add salt and pepper as needed.
- Place in jug and serve beside a crunchy green salad
If you prefer a creamier milder dressing, opt for three tablespoons of the Greek yoghurt.
Up to four anchovy fillets may be added, depending on your taste preference