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Lanie’s Green Granny Dressing

My basil plant is flourishing and Saturday evening Hubby grilled steak for dinner, so I hit the garden to whip up a batch of green goddess dressing for our salads. Since it was the first time I referred to my Green Goddess Dressing recipe (June 2016 archives) this season, I realized I was short parsley on the ingredients list. Rather than make a second trip to the market for one ingredient, I tried substituting Granny apple I had on-hand. It’s green, so I decided to give it a whirl, and the apple gave a nice freshness to the dressing. This is my new spin on Green Goddess Dressing I call Green Granny Dressing:




In food processor, blend until creamy green:
1/2 cup mayo
1/2 cup Greek yogurt
1 oz fresh basil, rinsed and patted dry (I loosely fill a regular-sized colander when I go to the back yard to pick basil, and that weighs in at 1 oz when I check it on the kitchen scale. Fresh basil at the market tends to be packaged in 1 oz containers.)
1/4 Granny apple, cored + chopped
2-3 scallions, whites + greens, sliced
1-2 cloves garlic, smashed + chopped
2 anchovy filets, chopped
1 lemon, juiced
1/2 tsp kosher salt
freshly ground black pepper

Especially tasty on a BLT salad (February 2015 archives), spinach salad with cucumbers & berries & feta or even on fresh watermelon.


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