This past week's Supper Club theme was "summer herb garden," and D and I were assigned salad. He suggested Green Goddess and I recalled this recipe, so we ran with it. He wanted to call it "Greek Goddess," as we added oregano and also added feta to the salad.
We used a peeler to create long strips of zucchini and summer squash, to which we added halved grape tomatoes and feta cheese chunks. And then this delicious dressing.
I did make a few small tweaks. I left out the tarragon completely and added oregano instead. There was more basil than oregano and cilantro though, just because we had more of it. So it was probably more like 3.5 T parsley, 2 T basil, 1 T cilantro, 1 T oregano. And we used red wine vinegar instead of white (because we had it on hand) and I went a little easy on the olive oil. It tasted a little vinegary to me at the end though, so I did put a smidge of extra cream in. And we used anchovy paste instead of anchovies. I think otherwise we followed the recipe exactly.
This dressing could be used for lots of purposes though - on "regular" salad, as a dip, as a sauce for fish, etc. Yum!
Here's a photo of the whole dinner spread, with our salad right in front, looking messy in the bowl because I was lazy. Sorry the picture is rotated!
