It’s only the first week in June, and my kitchen garden is already chock full of spicy salad greens and aromatic herbs. Even the basil is growing nicely, reminding me how easy it is to make dinner when salad and fresh pesto are on the menu every night. It is the way I wish I could eat all year round.
My method for rinsing greens is to immerse in a bowl of cool water, transfer to a salad spinner, and then into an airtight plastic container layered with paper towels. The greens will rest in the refrigerator while I prepare the dressing, keeping them crisp and chilled.
Bottled dressing is not an option in my kitchen and instead whisk together a vinaigrette that I learned from my grandmother, usually making it directly in the wooden salad bowl. It’s a classic four to one ratio of extra virgin olive oil and vinegar, adding a dash of mustard, horseradish and maple syrup.
Sometimes, however, I like to change it up a bit and rediscovered a favorite creamy dressing known as Green Goddess. This fresh herb and lemony dressing can be made with almost any herb, although the licorice flavor of Tarragon is particularly memorable. While I have resisted anchovies for years, I now keep several tins on hand and find them indispensable.
Serve over fresh asparagus, as a dip for artichokes or a crudité platter with cucumbers. Dress up new potatoes in a cold salad, or spoon over a pile of hearty salad greens that include baby kale and boc choi ( it will drown a tender spring lettuce). The piquant herbs and the salty anchovies draws out the best in just about every vegetable. And a good thing, too, since this recipe makes more than you’d need to one sitting.
This recipe is adapted from Melissa Clark’s Kitchen cookbook, yet with my own twist.
Green Goddess Dressing | Makes 1 cup
1/2 cup fresh sweet basil leaves
1/2 cup buttermilk
1/3 cup fresh parsley leaves
1/4 cup fresh tarragon leaves
3 tablespoons olive oil
2 scallions, white and light green parts, sliced
1 anchovy fillet
1 small garlic clove, finely chopped
2 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste.
In a blender or food processor, combine all the ingredients, and blend until smooth, about 1 minute. Season with salt and freshly ground black pepper. Transfer to a small mason jar and refrigerate until ready to use.
