When I see fresh tarragon at the store, I cannot resist ...
I have always loved cooking with it (cod or scallops sauteed in a tarragon sauce are amazing),
but ever since re-discovering green goddess dressing at Ragazza in San Francisco,
I cannot make salads often enough. The following recipe is my take on the classic salad dressing ...
½ bunch fresh tarragon
½ bunch fresh Italian parsley
½ bunch fresh chives
some fresh basil leafs (optional)
1 tablespoon fresh lemon juice
1 anchovy fillet or teaspoon anchovy paste
½ cup mayonnaise
½ cup yoghurt
salt & fresh ground pepper
Blend the herbs in a food processor until smooth, while occasionally scraping down the sides.
Add anchovy, lemon juice, yoghurt, mayonnaise and season with salt and pepper to taste.
For the salad, I love to mix up the salad greens from sweet to bitter - usually romaine, arugula, red endive or radicchio, shaved fennel and cucumber, but this dressing will dress up just about any greens ...
Chop the salad greens and slice the cucumber.
Mix greens in large salad bowl (I like to use my hands to mix ...)
Add the green goddess dressing just before serving and mix well ...
Post scriptum: according to a quick web research green goddess dressing was the most popular salad dressing in the US before he advent of ranch dressing - invented, of all places, in San Francisco ...
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