We’ve been seeing SO many beautiful tomato photos on social media lately. So, this week we can’t resist passing on an easy recipe for one of tomato’s favorite partners, Green Goddess Dressing.
When you read the recipe, you may say: “Anchovies…No Way!” But don’t be afraid to use them. They create the umami or flavor of richness to the dressing, and make it taste much authentic. And don’t worry about wasting the rest of that tin of anchovies. They freeze great! Just drain them and package in 2s or 4s and you’ll have anchovies to add that pop of briny taste to another recipe.
We are using a plethora of fresh herbs and spices. Honestly, we could talk about each one of them in such detail because they all have health benefits. And we probably have mentioned most, if not all, of these in other Spicy Tuesday blog posts – so we’ll take this opportunity to talk about anchovies for just a moment. Did you know that anchovies are considered an “oily fish” and are is rich in omega-3 fatty acids? They are well known for their ability to help lower levels of triglycerides and cholesterol in the blood. Anchovies are also an excellent source of protein, with a fish of average size providing around 9g of protein and only 55 calories. So even if you would usually say “no way” to these little fish, give them a try in this amazing green dressing!
Green Goddess Dressing
Serves 6 to 8 People
- 1 Large Clove Garlic
- 4 Anchovies
- 1 Cup *Lightly Packed Parsley Stems and Leaves
- ½ Cup Lightly Packed Fresh Tarragon Leaves
- 3 Coarsely Chopped Green Onions
- ½ Cup Olive Oil or Avocado Mayonnaise
- 1 ½ Cup Non Fat Plain Greek Yogurt
- ¼ Cup Tarragon Vinegar, or Rice Wine Vinegar
- 3 TB Buttermilk or Milk
- Sea Salt and Freshly Ground Pepper to Taste
Place the garlic and anchovies in the food processor or blender and mix well. Add the next 7 ingredients, (through the buttermilk) to the bowl and process again until creamy. Adjust the seasoning with salt and pepper.