Green Goddess Dressing

Wash the aromatic herbs thoroughly and then pat dry with kitchen paper.

Squeeze the lemon for the juice, and zest with a microplane. Use only the yellow part of the zest without going too deep, because the white part will make the dressing bitter.

Combine the yoghurt, garlic, salt and pepper in the glass of a mixer.

Add all the other ingredients, the capers, the mixed herbs and blend intermittently, slowly pouring in the oil.

When you have obtained a thick and creamy sauce, add salt and let the dressing rest in the refrigerator for at least an hour before serving.

Origins, tips and variants

It seems that green goddess dressing was first prepared in San Francisco around the 1920s. From that moment on, the Americans could no longer do without it.

To preserve the green colour of this dressing, place the blender glass in the freezer for 10 minutes before using. The cold container will counteract the heat of the blades complicit in the oxidation of fresh aromatic herbs.

For the green goddess dressing, use an untreated lemon and wash the skin thoroughly before grating. To prepare this sauce you can use all your favourite aromatic herbs, the aromatic taste is undoubtedly the strong point of this recipe. You can also use a piece of ginger to give it a pleasant pungent note.

Green Goddess Vegan Dressing 

To make the vegan version of this dressing, replace the Greek yogurt with the same weight of avocado pulp or with a soy yogurt.