I have a recipe for Green Goddess dressing banging around here somewhere, but have yet to pick up the anchovies called for in most of them. One version, delivered via da Google, of course, had no anchovy bits, but the mayonnaise and yogurt and mint all sounded a bit – heavy.
Enter Bobby Flay and the Food Network. In truth, I had been searching for ‘Garlic Dressing’ – so this doesn’t technically count as a Green Goddess – but just look at that color! It’s also a fair bit lighter (on the palate as well as the hips, I should think) than Green Goddess – getting it’s creamy look from a bit of good Dijon mustard and the emulsifying qualities of my blender.
You want bright, fresh, and crisp? You WANT this dressing!
•3 tbsp red wine vinegar
•1 tbsp fresh lemon juice
•1 tbsp Dijon mustard – Trader Joe’s has a REALLY nice, surprisingly ‘hot’ creamy Dijon with white wine
•1 tsp honey
•2 cloves garlic, chopped
•1 small red onion, sliced – I used a small yellow onion
•1/4 cup tightly packed fresh parsley
•Salt and freshly ground black pepper
•1/2 cup extra-virgin olive oil
Note: I used half nice Spanish olive oil and half canola oil because I don’t care for the way all-olive oil dressings turn into a solid clump in the fridge; but, you do what you want
Pop the onion, garlic, and parsley in the bottom of your blender. Add the mustard, honey, lemon juice, vinegar and salt and pepper and pulse to purée.
With the blender running, add the oil through the hole in the lid in a slow stream and run until emulsified.
Transfer to a tight-lidded jar (you’ll need to give it a bit of a shake just before using) and store in the fridge.
The Bobby Flay recipe used this on a kind of panzanella with grilled whole-wheat pita. I plan on dressing a nice Romaine and English cucumber salad that’ll accompany tonight’s spatchcocked chicken with lemon and olive oil.
Sounds like a perfect springtime dinner to me!