Mexican Green Goddess dressing

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If the phrase Lightning never strikes twice only would be true, then we might be safe for all eternity (unfortunately, that’s a myth). A few things got fried: phone & router & AirPort & the likes and it took a while to replace them as well as to get everything back up and running. But… I actually found being cut off quite a soothing state of (temporary) splendid isolation. Which brings me to this:

You can say about Gwyneth Paltrow’s cooking what you like but better try this dressing first: once you modify it and substitute a fresh goat yoghurt for the vegan mayonnaise, it is fabulous. A Mexican riff on the Green Goddess dressing takes the creamy (mayonnaise) green herb salad sauce to a bright & fresh Spa version, which is not only highly addictive, but even more beneficial than the original, it might need a CA zip code. Good bacteria (yoghurt) are all the rage…again & the green zingy freshness (lime! coriander! Spring onions!) a true Californian, if you ask me and I can’t get enough of it.

There are countless versions of the Green Goddess dressing around. Originally a derivative of a (French) green herb sauce and created 1923 in San Francisco, some use avocado as their base (this one here), which seems even more Californian than the first. This yoghurt-y lime & coriander version is of course a perfect partner for a “Mexican” chopped salad (black beans, sweet corn, avocado, tomato, spring onions, coriander) though it is fantastic on any salad – chopped or not. We’ve had it on a crisp salad (iceberg, (bell) peppers, radishes, tomatoes, cucumber) to accompany a barbecue – a worthy alternative or sidekick to the ubiquitous slaw; The rest made a great companion to leftover lemony spice-crusted salmon on another crunchy salad – a theme? Full-on flavours & invigorating like a quick spa treatment. The recipe for the citrus-spiced salmon? Coming.

Lunch salad

Das Rezept gibt es wie immer auch in deutscher Sprache am Ende des Beitrages.


Gwyneth Paltrow’s Mexican Green Goddess Dressing

Makes 1½ cups. Adapted from The Wednesday Chef aka Luisa, who adapted it from Gwyneth Paltrow’s It’s All Good and thankfully substituted the Vegenaise by sheep’s milk yoghurt. I loved it even more with the goat’s milk yoghurt one I had at home.

 

2/3 cup or 125g of goat’s milk yoghurt
¼ cup coriander (half a handful)
2 spring onions, roughly chopped
¼ cup lime juice (from 2-4 limes)
½ jalapeño, chopped (for a very mild result, use one whole or more to taste)
½ cup extra virgin olive oil
½ teaspoon coarse sea salt
1 tablespoon agave nectar (or honey)

 

Blend to a smooth dressing and keep in the fridge for up to 1 week.


Gwyneth Paltrows Mexikanisches Green Goddess Dressing

Ergibt ca. 350ml; adaptiert von Gwyneth Paltrow via The Wednesday Chef aka Luisa, die – Gott sei Dank – die vegane Mayonnaise durch Schafsmilchjoghurt ersetzt hat, ich fand es noch besser mit leicht säuerlich & frisch schmeckenden Ziegenjoghurt

 

125g Ziegenjoghurt
eine halbe Handvoll (¼ Tasse) Koriander
2 Frühlingszwiebeln, grob gehackt
½ Jalapeño Chili, gehackt (für ein sehr mildes Dressing, man nehme mehr nach Geschmack)
120ml natives Olivenöl (extra vergine)
½ TL grobes Meersalz
1 EL Agavendicksaft (oder Honig)

 

Alle Zutaten in einem Blender oder Küchenmaschine zu einem glatten Dressing pürieren und in einem Glas bis zu einer Woche im Kühlschrank aufbewahren.

 

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4 thoughts on “Mexican Green Goddess dressing

  1. Mmmmm this looks fantastic! I love when you only need a great dressing, some greens and a couple of chopped vegetables to make an epic salad 😀 This seems like it would fit the bill, up there with Mighty Caesar ^ ^

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