Ahhh yes, good morning. It’s been dreadfully dreary and raining the last few days here on Long Island. Perhaps that’s why I’m feeling so tired, or maybe it’s that I am waking up at all hours of the night. I remember my mother complaining about such things, but never thought I would live long enough for this stuff to happen to me! Well, I’m awake and getting ready to go to work. BLAH. Thank the gods for coffee. Who invented this stuff anyhow? I should really look that up one of these days when I have nothing to do, which lately seems like it will be never. At least I have managed to keep cooking something every day.
Lunch yesterday was a salad of lettuce, tomato, cucumber, and grilled chicken with Green Goddess Salad Dressing . I don’t know if I even took a picture of it, but the recipe is surprisingly simple. That is provided you have a blender, otherwise I imagine it would be very difficult. I should start to put together a small appliance list, huh? Okay, maybe tomorrow’s post could be that. Let get today’s recipe —
GREEN GODDESS DRESSING
1 cup of watercress (stems removed)
1 cup flat leaf parsley (stems removed)
1/2 cup mayonnaise
1/4 cup canola oil
1/4 cup Italian Salad Dressing (Vignette)
1 tablespoon Tarragon
3 tablespoons chives
1 clove garlic chopped
3 small or 2 large anchovy filets packed in oil
Fresh squeezed lemon juice (approximately 3 tablespoons)
1 tablespoon of cider vinegar
Wash and destem the parsley and the watercress then add to the blender. Remove the tarragon from its stems and place it on the watercress. Next, layer on the chives. Add the chopped garlic and the three anchovies. Add the mayo on top. Now, pour over all your liquids, like the lemon juice, canola oil, and salad dressing.
Cover the blender with its top and PULSE the blend until it starts to chop up the greens. You may need to stop and stir the dressing using a long wooden spoon. Make sure the blades have stopped before adding the spoon to stir. Continue pulsing and stirring until it begins to blend smoothly. Continue to blend on low for one to two minutes. Pour into a condiment bottle and serve. Makes about a cup and a half of salad dressing.
This is one of Sam’s favorite salad dressings. I think it’s perfect for the spring and summer when all these fresh herbs are in the local farm stands abundance! Does it make a good dip for carrots sticks and celery?
Enjoy life, stay healthy, and may everyone be kind to you.
The Drunken Chef (Russ)
© Russ Ahrens and The Magic of a Perfect Pairing, 2021