Scott’s Green Goddess Salad Dressing

Hi, its Scott with this week’s recipe and this week I have a salad dressing called green goddess that I think everyone that grows their own should know how to make not only because it tastes great but because it’s made using lots of the herbs we grow, and it takes homegrown salads to the next level.

You can use any soft herb you like I use parsley, chives & tarragon here because I used it to make a poached chicken salad that you can see over on my Instagram page, and I love tarragon with chicken.

But you could use basil for example if you were to make a tomato-based salad with it. It can also be used as a dip if you add less water when making it.

It really is an adaptable fresh and vibrant dressing that goes with everything.

So, lets head over to the kitchen and here how it’s made……

As usual you can find this recipe and other on thevegrowerpodcast.co.uk or on my Instagram page seedtotableplot13 along with a supporting video.

For this recipe you will need

2 Anchovies fillets

1 peeled clove garlic

150g mayo

180g sour cream

30g parsley

20g tarragon

10g chives

20g capers

Zest and juice of 1 lime.

1tsp cider vinegar

50ml to 100ml depending on the thickness you want.

Method

This couldn’t be simpler just add all the ingrediants to a jug and blend with a stick blender until smooth or blitz together in a food processor until smooth pop into jars and store in a fridge ready for use.

And that’s it for me this week.