Greek Green Goddess Dressing

My eyes were wide with astonishment and my mouth gapped open just a bit as I watched,  from a few feet away, my mother attempting to parallel park her enormous truck on a quiet San Francisco neighborhood street. The bright cherry red Silverado is almost half as wide as the street is. Ridiculous. She looks through the window at me, pushes a button and the side view mirrors start to retract, folding themselves in to lay flat against the side of the truck, my hand goes directly to my hip, “well that saved you about three inches, too bad it’s about 12 feet wide!” She laughs and knows that no matter how much she loves that truck – it is the devil. 

Thankfully she just traded that beast in. Soon she will be terrorizing San Diego in a new car… her 154,354,841,321,542,412,141,541,521st car. (Approximately). She gets it from my grandma; they both switch cars like they’re last season’s handbags.  

Here is an incomplete list of cars my mom has owned; these are the ones she can remember:

Austin American
Honda Civic
Dodge Dart
Honda Accord
Another Fiat
Renault Le Car
Chevy Corvair
Volkswagen Bus
Oldsmobile Station Wagon
Toyota Camry
Mazda Miata
Toyota Corolla
Chevy Silverado
The Newest Car

In case you were wondering this is NOT an acceptable amount of cars for one human to have owned in a lifetime and I bet she is going to have at least 15 more. Also keep in mind that this is not including the boats, bikes, scooters, kayaks and kayachts that she has also owned. She is crazy!!!!!

Now that I have gotten that off my chest. Let’s make a salad. A totally fresh and summery one with crisp romaine, buttery avocados and let's NOT talk about it. I don’t care if it the dead of winter, I need it. Let’s top it with a tangy dressing that hails from San Francisco, but lighten it up a little, I mean, really, who still eats mayonnaise?

I am dedicating this dressing to celebrate my green eyed mama's new car. MABROUK. 

Greek Green Goddess Dressing
makes 1 ½ cups

1 Cup Non Fat Greek Yogurt
1 Cup Spinach Leaves
¼ Cup Each: Tarragon, Mint, Basil and Parsley
5 Green Scallions (White and Green Parts)
2 Garlic Cloves
1 TB White Wine Vinegar
1 Anchovy
1 TB Lemon Juice
1 TS Lemon Zest
1 TS Dijon Mustard
Salt and Pepper

Chiffonade and micro dice the spinach, scallions and herbs. Smash the garlic with a pinch of salt in a mortar with a pestle until it starts to look creamy. Smash that little anchovy with the garlic. Scrape into a large bowl and whisk in the lemon juice, vinegar, mustard and zest. Then mix in the yogurt until it is fully combined. Add the chopped greens, season to taste and DONE! You could also throw everything in a food processor and pulse until combined. You can add/reduce the Juice and Vinegar to make a thicker dip or a thinner dressing depending on your preference. 

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