American Green Goddess dressing on Greek yogurt and mayonnaise, with dill microgreens as the only herb: a salad dressing, vegetable dip, and sauce for chicken.
INGREDIENTS
- 25 g - dill microgreens
- 150 g - Greek yogurt
- 60 g - mayonnaise
- 1 fillet - anchovy (optional)
- 1 tbsp - lemon juice
- 1 clove - garlic
- salt and black pepper to taste
- 1-2 tbsp - water
STEPS
- Rinse the dill microgreens and dry them well. Set aside a pinch for topping.
- Put the yogurt, mayonnaise, dill microgreens, anchovy, lemon juice, and garlic in a blender.
- Blend for 30-40 seconds, until smooth and pale green with no dark flecks of herb.
- Season with salt and pepper and thin with water: thicker for a dip, thinner for salad.
- Chill for 30 minutes. Sprinkle with the reserved microgreens before serving.
Dill Microgreens in Green Goddess Dressing
Green Goddess is an American classic: a thick, herb-heavy mayonnaise dressing created in San Francisco in the 1920s. The classic herbs are tarragon, chives, and parsley. Our version runs on a single crop: dill microgreens, with light, feathery fronds and a sweet, spicy aroma. The result lands somewhere between a California dressing and the dill sour cream every Ukrainian kitchen knows.
Here the microgreens go into the blender: the dressing should be an even pale green, with no loose bits of herb.
About the Ingredients
Dill microgreens: 25 g for a cup of dressing. Save a pinch whole for topping.
Greek yogurt and mayonnaise: the classic is all mayonnaise, ours is more than half yogurt. The dressing comes out lighter and tangier.
Anchovy is optional. One fillet adds salt and depth, and the dressing doesn’t taste fishy.
Lemon juice and garlic brighten the flavor. Use just one garlic clove: in a raw dressing it gets stronger overnight.
Technique: An Even Green Color
Blend for 30-40 seconds, until the dark flecks of herb disappear. The microgreens should be dry, since water from the leaves thins the dressing. After blending, give it 30 minutes in the fridge so the dill, garlic, and lemon come together. The color dulls a little over time, so the dressing looks brightest on the first day.
Variations
- Dip: skip the water and keep it thick, for vegetables and chips.
- With avocado: half an avocado in place of the mayonnaise makes it even greener.
- Two crops: 15 g dill microgreens and 10 g parsley microgreens.
- For bowls: thin with water or lemon juice to the consistency of light cream.
Serving and Storage
Serve with green salads, raw vegetables, grilled chicken, baked potatoes, or fish. It keeps in a sealed jar in the fridge for up to 3 days. How long the dill microgreens themselves last once opened is in our wiki: microgreen shelf life.
A salad this dressing suits: radish microgreen salad with egg.
CHEF'S TIPS
Salt after the anchovy goes in, and to taste: the anchovy is salty on its own.
If the dressing is too thin, add 1-2 tbsp yogurt and blend again.
