I am always slightly reluctant to buy packets of fresh herbs in the supermarket or bunches from the market, I grow what I can in the window box, but fresh herbs always seem a little expensive and quite often go off at the bottom of the fridge before I have used them. I cannot wait to have some outside space and room to grow my own and to be able to pick just a few stalks to use.
This green herb packed dressing is a brilliant way to use up those half packets and bunches of herbs sitting in the salad drawer before they go slimy and get put in the bin, it is endlessly adaptable – just use any green leafy herbs that you have. I used a mixture of coriander and parsley. Basil also works well, as do smaller quantities of mint, chives and dill. It was inspired by the original green goddess dressing, a creamy mix of mayonnaise, sour cream, herbs and anchovies first made by Chef Philip Roemer in 1923 as a tribute to the play of the same name. My healthy vegan version cuts out the mayonnaise and sour cream and concentrates on the flavour of the herbs, enhanced by miso, lemon and tamari.
Once made the dressing keeps for a few days in a sealed container in the fridge, or you can whizz the herbs with a little olive oil, freeze in a silicon muffin pan, or individual silicon cupcake cases for use another day.
The dressing is intense, fresh and zesty – use on green salads, on fish, over rice or toss some pasta in it, whichever way you will find it rather addictive, and I suspect will start buying herbs to make it, rather than making it with leftovers.
- 100g fresh herbs – washed and patted dry
- zest & juice of one lemon
- 1 tbs white miso
- 2 tsp dijon mustard
- 1 tsp maple or rice syrup (or honey)
- 2 tbs good olive oil
- 1 dsp tamari or soy sauce
- Generous pinch salt
- Simply put all the ingredients into a blender (I use my Optimum 9400 from Froothie) and whizz until smooth.
- Store in a jar in the fridge for 3 days, stir before use.
For more dressing inspiration
- Miso Dressing from Sarah
I wanted to send this dressing to Weekend Herb blogging, the original herb based recipe linkie which has been running for an impressive 9 years, but they are having a break until September. but it fits lots of other challenges.
Firstly Shaheen’s Eat Your Greens at Allotment to Kitchen.
Michelle’s and my event #ExtraVeg hosed by Sarah