With temps now in the 80's nearly every day, the parsley was gasping it's dying breaths so I pulled it all out to make room for some warm weather herbs. But what to do with all that green stuff? Here's the recipe for the green goddess dressing I'm making tonight. And don't smirk. This has a natural pale green coloring and a fresh, fresh, fresh spring- like flavor that's not at all like the neon - colored stuff that comes in a plastic bottle from the grocery store.
Green Goddess Dressing or Dip
DO NOT wuss- out on the anchovy paste. I'm serious. I promise it will not taste "fishy" and it does push the flavor over the top.
2 c. mayonaisse( I like Spectrum Canola)
1 c. sour cream
1 c. roughly chopped parsley leaves
1 c. sliced green onions
1/4 c. cider vinegar
1/4 c. lemon juice
2 T. anchovy paste
S & P to taste
Put mayo, parsley, scallions, vinegar and LJ in blender or food processor and whiz until the herbs are pulverized and color is a pretty pale green. It will take a minute ot two. Pour into a bowl and whisk in sour cream. Serve as is for dipping. Add 2 T. water for a pourable consistancy for salad dressing.
Serve over iceburg wedges w/ crumbled bacon and hard- boiled eggs. Also good with fish. Yum.