Chopped Leaf Goddess Dressing Recipes

GREEN GODDESS DRESSING

Green Goddess Dressing image

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 15m

Yield Makes a little more than 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Steps:

In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

TAHINI GODDESS SALAD DRESSING

Tahini Goddess Salad Dressing image

This tastes similar to the brand, "Annie's Natural Goddess Dressing." It's also great for chicken and just about anything else you can dip into it. Try it as a sandwich spread. NOTE: The recipe can be adjusted to your own taste preferences; more or less garlic or onions, etc., until you find the perfect combination of tastes to suit your family. This recipe is a good foundation recipe. NOTE 2: When using the food processor, don't blend too long which incorporates air, making the dressing very thick. Just add a little water to thin it out.

Provided by Kathy228

Categories Spreads

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons sesame oil (plain) or 2 tablespoons olive oil
1/4 cup toasted sesame oil (Not plain sesame oil)
1/2 cup tahini
2 tablespoons red wine vinegar
1/4 cup water
5 small green onions (white and green parts)
1 tablespoon lemon juice
1 tablespoon soy sauce (shoyu if available)
plus 1 teaspoon soy sauce
3 fresh garlic cloves
2 teaspoons sesame seeds (toast them first if desired)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine everything in a blender, immersion blender, or food processor. Do not blend for longer than necessary or it will get too thick.
Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it's the consistency you prefer.
Add a teaspoon more vinegar or soy for a stronger flavor.
A teaspoon more toasted sesame oil will add a "richer" flavor.
Store in the fridge in a jar with a tight fitting lid.

Nutrition Facts : Calories 247.2, Fat 23.7, SaturatedFat 3.4, Sodium 377.9, Carbohydrate 6.7, Fiber 2.2, Sugar 0.2, Protein 4.2

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