Green Goddess Dressing
6 anchovy filets, finely chopped (salt-packed preferred, rinse off salt and dry before chopping)
1/4 cup chopped chives
1/4 cup chopped parsley
2 tablespoon chopped fresh tarragon
2 cups fresh mayonnaise (see below)
1 cup sour cream
1/4 cup tarragon or champagne vinegar
Directions:
Stir together all of the above. Use with a sturdy green like romaine but it is also great as a dip for crudites.
This recipe yields over a quart and will keep for over a week in the refrigerator. Try tossing it with left over grilled chicken or shrimp.
Fresh Mayonnaise
2 egg yolks, pasteurized
1 T. Dijon mustard (we like Maille brand)
1 tsp. champagne vinegar
1.5 to 2 cups olive oil (not extra virgin)
salt to taste
Directions:
In the bowl of a food processor or blender, whiz together egg yolks, vinegar, and mustard. With the blade running, slooowly drizzle in a steady, thin stream of oil. If after you’ve added half of the oil, you see that the mayonnaise is not coming together, do not panic—it only happens after you’ve incorporated the right amount of oil into it. Season with salt and pepper to taste.
Salad suggestions: I like to toss baby spinach with slices of red bell pepper, red onion and red cabbage. Try it. The colors are magnificent together and you will understand what they mean by ‘eat your colors’! Avocados are just coming into season in California. The Hass (formerly spelled Haas) avocados are my favorite. Creamy texture with a deep, rich buttery flavor. If you are too tired to construct a salad, just halve the avocado, remove the pit and fill the dip with, get this, Worcestershire sauce. Great just spread on a thick slice of whole-wheat toast.
