KATZ Green Goddess Dressing

This is a lighter version of a traditional summer herb dressing with bright colors and seasonal freshness. Perfect way to use your herbs from the garden…and its uses as a dressing are almost limitless. Great with shellfish, grilled chicken and salmon, salad with romaine, nectarines or peaches, hazelnuts and some shaved dry jack cheese. Also works as a way to jazz up the proverbial "wedge."
Makes about 1 1/2 cup dressing

  • 1 small clove fresh garlic, minced
  • 1 anchovy fillet, chopped
  • 1 extra large egg yolk
  • 1/2 cup parsley leaves
  • 1 tbls fresh tarragon leaves
  • 2 tbls fresh chives, chopped
  • 6-8 leaves of fresh basil
  • 1/2 lemon, juiced (Meyer lemon, if possible)
  • 3 tbls KATZ Champagne Vinegar
  • salt and pepper
  • 1/4 cup KATZ Chef's Pick EVO
  • 1/4 cup KATZ Meyer Lemon Olive Oil
  • 1/4 cup yogurt, plain and good quality

Place all ingredients, except the oils and yogurt, in a blender and run until well blended. Slowly add the oils with the blender running until emulsified. The consistency should be between a vinaigrette and a light mayonnaise. Pour into a mixing bowl and whisk in the yogurt. Adjust seasoning. Will keep its bright color for a few days refrigerated. Enjoy!