Peachy the Magazine August September 2014 | Page 71

ON THE GO

Photo: Evan Janke

GREEN GODDESS DRESSING

2 cups basil
1 cup flat leaf parsley
1 cup cilantro
1 cup peppermint
4 white anchovy filets
¼ cup Greek yogurt
¼ cup mayo
½ Meyer lemon, juiced (regular
lemon is fine)
¼ cup white wine vinegar
1 teaspoon cracked pepper
2 teaspoons kosher salt
The dip:
This bright beauty is zesty, herbaceous
and such a treat. Rarely do I see it on
menus in restaurants, but I make it
often at home, especially when my
basil is flourishing in the garden. It’s
forgiving; it won’t be spoiled by substitutions (but please don’t skip the
anchovies!). It works well as a dip for
veggies, dressing on crispy greens or
in place of mayo on a sandwich. However you add it to your culinary repertoire, sit back and watch your guests
light up when they sample your latest
garden creation with zeal.

½ to ¾ cup olive oil
Throw everything except the olive oil
in a blender and mix until totally incorporated. Slowly add oil until you get
your desired consistency. For dip, I like
it a little thicker than dressing. It can be
made up to a day in advance. n

Find Valerie’s blog at Eat Drink
Garden with Valerie Rice.

AUGUST SEPTEMBER 2014

69