From Kathleen Purvis in The Charlotte Observer, part of a recipe for couscous salad. We can’t give away the couscous at our house, but the Green Goddess Dressing is another matter. It’s just wonderful, especially with romaine lettuce in a caesar-like salad.
I have seen a couple of recipes for Green Goddess Dressing made with tofu. They sounded nutritious and good so I made a batch. Taste comparisons showed that the tofu version had been a waste of good ingredients. I rushed back to the recipe below. If you want to make this recipe healthier, you can substitute plain yogurt for the sour cream.
1/2 cup mayonnaise
1/2 cup sour cream or plain (preferably full-fat) yogurt
1/3 cup chopped flat-leaf parsley
1/3 cup chopped fresh chives
1/4 cup chopped fresh tarragon
2 anchovy fillets, patted dry
1 clove garlic, minced
1 tablespoon capers
Juice of 1 lemon
Kosher salt and freshly ground pepper
Combine the mayonnaise, sour cream, parsley, chives and tarragon in a blender or food processor. Add the anchovies, garlic, capers, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper. Puree until smooth. Refrigerate until ready to use. (You’ll only need 3/4 cup; save the rest for another salad.)