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Green Goddess Dressing
Serve over a green salad, as a dip with veggies, and with grilled fish or chicken – or even meatballs. Adapted from Jessica Battilana and Samin Nosrat
- 2-4 oil-packed anchovy filets
- 1/3 c mayonnaise
- 1/3 c Greek yogurt
- 1 c fresh parsley
- 1/3 c fresh basil leaves
- 1-2 T lemon juice
- 2 T chopped fresh tarragon leaves (optional)
- 3 chopped green onions
- salt and pepper
In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil, 1 T lemon juice, tarragon (if you’re using it), and green onions. Process until smooth and green. Add salt and pepper as needed (be sure to taste, remembering that the anchovies are salty) and more lemon juice, if desired.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.