Whether it is the crumb on a muffin or the chile chive drizzle on a piece of freshly grilled fish, I love a good topping. This green goddess buttermilk vinaigrette has become my latest go-to dressing for salads, smoked salmon, and sandwiches. If you’re looking for a healthy and incredibly delicious way to add an extra layer of flavor to a dish, this recipe will not disappoint.
Green goddess is traditionally made with mayonnaise and sour cream, but I lightened it up a bit. In the form of buttermilk vinaigrette, the dressing is thicker than a typical oil and vinegar emulsion, but healthy enough that you can use it liberally. The abundance of fresh herbs imparts a bright, fresh flavor that is the real standout. A combination of basil, chives, and tarragon also lends the distinctive green for which the dressing was named.
½ cup extra virgin olive oil
¼ cup buttermilk
¼ cup chives
¼ cup basil leaves
2 tablespoons white wine vinegar
1 tablespoon tarragon leaves
2 anchovy fillets
¼ teaspoon salt
All herbs should be fresh and loosely packed.
One of the true pleasures of warm weather is the chance to grow an herb garden. I love to walk out my front door and clip some sprigs. Sometimes the herbs grow at such a fast pace that I have a hard time using all of them though. A batch of this green goddess buttermilk vinaigrette is the perfect way to prevent all that goodness from going to waste.
Whip up this dressing in a snap by combining all ingredients in a blender and processing until smooth. Tiny pieces of herbs should still be visible. Let it sit in the refrigerator at least a half hour before using so the flavors have time to meld.
Fresh herbs are fragrant, delicious, and so tantalizingly green. Enjoy them by liberally dressing salads, roasted tomatoes, tacos, grilled fish and meats, and so many savory dishes with this buttermilk vinaigrette.