I've never tried Green Goddess dressing before, though I must say, I've always wanted to. There's something so very 1970's vegetarian cookbook about this dressing. You probably have a cookbook like this on your shelf; the one you pull out whenever you have vegetarians over, but quickly realize how hopelessly outdated and carb-heavy all the recipes are. Still, the Green Goddess calls to me. She transcends the food fads of decades past and becomes a quaint dip for my veggies. 
I went by a recipe posted by Des on Life's Ambrosia, omitting only the anchovies. I didn't have any on hand and Michael has issues when it comes to fish. I was sure the anchovies would have totally grossed him out. (He later said to me "You know, I could see how anchovies would go nicely in this." Imagine my shock!) The dressing seemed so very thick that it lent itself well to a dip. I placed a small dish of green goddess in the center of a large bowl with dipping veggies like sliced bell peppers, snow peas, cucumber rounds, and romaine heart leaves nestled around. We reheated some shake 'n' bake chicken (made with an almond flour breading) from the other night and sat down to a light, easy supper.
1 comment:
"You probably have a cookbook like this on your shelf"
I know who you're talking to here! ;) I have a dedicated seventies vegetarian cookbook section of the bookshelf. call it nostalgia for simpler times.
I do prefer the milder and flaky fish. But I also like grilled/broiled salmon, as well as sashimi and tuna steak. But yeah, I am squeamish when it comes to more stongly flavored fish. I'm sure it's just that I haven't found the recipes for them that i like. yet.
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