The Everything Green Herb Dressing
A bright, creamy, herb-packed dressing in the spirit of green goddess. It makes a plain bowl of leaves taste thrilling, and it is just as good on roast potatoes or grilled fish.
- Vegetarian
- Vegan option
Method
Put the herbs, garlic, lemon juice, mustard and yoghurt into a blender or tall jug for a stick blender.
Blitz until very smooth and green, scraping down the sides.
With the motor running, slowly add the olive oil until the dressing is creamy and thick.
Season with salt and honey, then loosen with a few tablespoons of cold water until it pours like double cream. Taste and adjust acidity.
Store in a jar in the fridge for up to 4 days.
Serving ideas
Pour over crisp little gem lettuce and cucumber, spoon over roasted vegetables or use as a dip for crudités and chicken skewers.
•Variations
Make it yours
Vegan
Replace the yoghurt with 100 g soaked cashews or a plant-based yoghurt.
Anchovy
Add 2 anchovy fillets and a pinch of black pepper for a punchier flavour.
Avocado
Blend in half a ripe avocado for an even creamier texture.
