Spring has sprung and we are feeling it here in the low country. We have been tending to our garden which has been flourishing this past week, and trimming up our herbs daily so they grow nice and strong. Having an abundance of left over herbs from the garden and wanting to use them up before they went bad- we made a batch of garden green goddess and having been putting it on everything. From salad greens, crudite snacks, tortilla chips… you name it!
INGREDIENTS: (Yield: 1 pint/ 2 cups of dressing)
Kitchen Tools: Blender
- large bunch of mixed herbs (roughly 1 1/2 cups of picked leaves) equal parts dill+parsley+mint and random pieces of fennel fronds, thyme leaves, and cilantro
- half a shallot
- 1 green garlic shoot cut into small pieces
- 1 cup of olive oil
- juice of one lime
- pinch of salt and black pepper to taste (we love black pepper so more the merrier)
- a couple ice cubes and 1/4 cup of cold water
- 1/4 cup greek yogurt
-Give your herbs a solid rinse, strain, and gently pat dry
-In you blender on medium, puree shallot and green garlic with olive oil for 10 seconds. *You do not want to leave the blender on medium or high for too long because your blender will create heat! If your shallot+green garlic+olive oil mixture is hot when you add your herbs, your garden green goddess dressing will be more like brown goddess*
–Add lime juice, herbs, salt, black pepper, ice cubes to blender and puree on medium/high until smooth *the lime is added to brighten the dressing as well as to help out with any oxidation of the herbs*
-If there seems to be large pieces of herbs, add cold 1/4 cup of water to thin out and puree on high until smooth
-Pour the contents of blender into a small mixing bowl and whisk in cold greek yogurt, adjust salt and black pepper to taste!
-Keep dressing in a sealed container in the fridge and it will be good to go for at least 5 days!