GREEN GODDESS KEFIR DRESSING
by Sepi Z
Sepi Z
Ingredients
Parsley, chopped ¾ cup
Chives, chopped 3 Tbsp.
Tarragon, chopped 3 Tbsp.
Milk kefir (or plain yogurt), low fat ½ cup
Extra virgin olive oil ½ - ¾ cup
Lemon juice or apple cider vinegar 1-2 Tbsp.
Salt ¼ - ½ tsp.
Black pepper, ground ½ - 1 tsp.
Anchovy (optional) to taste
Little Gems, heads 2 ea.
Directions
Using a blender or food processor, blend or pulse herbs with kefir, ½ cup olive oil, 1 tablespoon lemon juice, ¼ teaspoon salt, ½ teaspoon black pepper, and optional anchovy until smooth, about 30-45 seconds. If you don’t have a blender or food processor, finely mince herbs and whisk with other ingredients until incorporated. Add additional olive oil, vinegar, salt, and/or pepper to desired texture and flavor.
Serve as a dip with fresh or roasted vegetables or toss with salad greens as a dressing. Store in refrigerator for up to 1 week.
Variations
Recipe as written is the classic green goddess herb combination, but any combination of herbs that you have on hand will work such as cilantro, basil, oregano, scallions, dill, and fennel fronds.
Add 1 clove minced garlic and/or 3 anchovy filets for a stronger flavor. Want it thicker? Substitute kefir with Greek yogurt and/or use less oil and lemon juice.
Want it thinner? Add more oil and lemon juice or even a little water.