My riff on Green Goddess dressing, which I am far too humble to claim as Green God dressing: let it be the demi-god.
This is good tossed with a greens salad (blanched kale, collards, etc.) and put in the fridge with cherry tomatoes and optional pine nuts. It's also fine as a salad dressing; just add a tablespoon of olive oil or more to thin to taste. And it's an outstanding dip, most particularly for corn chips. Will keep for 3-4 days in the fridge.
1 avocado (note two-avocado variation, below), peeled and broken into rough chunks
1 cup non-fat yogurt (may use whole yogurt or mayonnaise for variants, but I like the non-fat version best; I think the mayonnaise variation is a little too rich but may be better for the dip version)
1.5-2 ounces of anchovies, to your taste, chopped up (about 6-7 anchovies or more)
1 shallot, minced
2 tablespoons lemon juice (for some extra pizzazz, try meyers lemons)
2 cloves garlic, pressed or chopped
1 teaspoon worcestershire sauce
1 teaspoon Louisiana-style hot sauce, or 1/4 tsp cayenne + 1 teaspoon vinegar
salt and freshly pepper to taste (I suggest starting with about a 1/4 teaspoon of each)
Blend in blender or food processor until smooth. Chill for at least a half hour for best results. Store in a glass container.
Yield: about 2 cups.
Variation: if you want the avocado taste to predominate, use two acovados and keep the rest of the ingredients the same, although for dressing you will want to add 2 or more tablespoons of olive oil.
If using with blanched greens for a cold greens salad, use about a 1/4 dressing to toss per one head of kale or collards, etc.
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