It may have been years since you tried Green Goddess dressing. I remember bottles of a Kraft version that showed up in our family fridge in the 70’s . I guess it was popular on the SoCal sprout salads of the day. We recently came across a version of this dressing as part of an oven-roasted green veggie salad … it was better than I remember and actually easy to make.
Classic Green Goddess recipes use anchovies, either whole or paste to get that earthy flavor. This take on the classic swaps out pungent fish with white miso paste, more vegan friendly. You can find miso in most markets these days and it’s worth the effort.
The way we are making it is with a hand blender which allows us to do very small batches but it can stay in your fridge for a few weeks if you wanted to do larger portions. The recipe attached is weighed out in grams to make this process easier.
Try tossing a couple cups of chopped up broccoli crowns, one inch pieces of green bean and small chunks of zucchini in a tablespoon of olive oil and pepper. Spread it out on a sheet pan covered with foil and sprayed with oil and roast for 20 minutes in a 400 degree oven.
Mix this with some of the green goddess and spread over a bowl of salad greens, some wilted kale or even a mix of both.
For a speedy dinner salad check out JQ’s quick dressed greens. You add the parts of an oil and vinegar dressing to the bottom of a large bowl and then toss salad while mixing the dressing. The taste variety comes from herbs and spices added to the mix.
Green Goddess dressing
Ingredients
- 60 grams mayo
- 30 grams buttermilk
- 3 grams lemon juice
- 10 grams white miso
- 1 clove garlic about 3 grams
- 15 grams green herbs see note
Instructions
- A hand blender works really well for small batches. This can be made in a food processor but you'll need to double or triple the quantities. If you are using a hand blender (Bamix), add ingredients in the order listed, keeping herbs on top. In a food processor you can just load it all in.
- Mix with short pulses stopping often to scrape down the sides, until the herbs and garlic are very finely chopped and the mixture is smooth in texture.
Notes
- Measures are in grams so you can increase the amounts easier. Just put the mixing vessel on a scale and add ingredients. This amount is good for two large bowls of mixed greens with roasted veggies.
- Herbs - you can use any combination of fresh green herbs you like. We use about 2 tablespoons(Tbsp) parsley, 1 Tbsp chives, 1 Tbsp tarragon and then add basil to get 10 to 15 grams.
I remember green goddess as Mom’s favorite! Thanks for the recipe, I’ll try it!