Wednesday, March 05, 2014
While it seems most appropriate to make a comforting stew or other such cold-weather food, I felt like I needed a reminder that Spring was somewhere around the corner. We had a bunch of cilantro and basil in the fridge, so I whipped up a green dressing with them. The lovely color and zingy flavor was a nice harbinger of things to come. If they come.
A typical green goddess dressing has tarragon and anchovy, but I think any combination of flavorful green herbs (except rosemary) works fine. In place of the anchovy, I added a few drops of Worcestershire sauce.
1 cup loosely packed cilantro leaves and stems
1/2 cup loosely packed basil leaves
3 scallions, white and green parts chopped
extra virgin olive oil
3 tablespoons Greek yogurt
1 tablespoon mayonnaise
lime or lemon juice to taste
few drops of Worcestershire sauce
salt and pepper
Place the cilantro, basil, and scallions in a food processor and pulse to a puree with the help of some of the olive oil. Just use enough to get the herbs going. Add the yogurt and mayo and puree. Season to taste with the citrus juice, Worcestershire, and salt and pepper.
Makes about half a cup.
Goddess-y Chicken Salad
2 cups cooked chicken, torn into medium-large chunks
1 small apple, peeled and diced
3 tablespoons or so of Goddess-y dressing
Salt and pepper to taste
Combine all ingredients. Serve on greens or in sandwiches. Serves 2.
Posted on Minxeats.com.