Last updated at 20:46, Thursday, 09 February 2012

It may seem like a funny time of year to be discussing salad dressing but that’s exactly what we propose to do this week.

A while ago, whilst eating in a certain celebrity chef’s restaurant, we came across a ‘Green Goddess dressing’; in that instance it was served with scallops and tasted beautifully fresh but also packed a punch in terms of flavour.

So, back at home and in the quest to try to add new things to our cookery repertoire, we scoured the internet to find a recipe so that we could recreate the magic in our own kitchen.

We discovered that the dressing contains the much maligned anchovy.

However, we stand in defence of the poor anchovy in this dressing.

It lends a certain savoury flavour that the dressing would be lacking without it and would suffer as a consequence. Plus it is pureed here so you really do not know it is there.

Although fish based, this dressing is not just limited to being served with seafood. It would equally enhance the flavour of lamb and steak (as we have tried it with both) or indeed as an actual dressing for mixed salad. It is good to use when you would otherwise use mayonnaise – in sandwiches and suchlike – or as a dip for crudités.

And is it just us, or is there something just so wonderful about its name?

250ml natural yogurt

1 large handful of fresh basil leaves

1 clove of garlic

4 spring onions, washed and sliced

¼ to ½ a small tin of anchovies, depending upon your taste – remember you can always add more but can never take away

Juice of one lemon

Flesh from half an avocado

Pinch of black pepper

Rinse the anchovies and add them, along with the rest of the ingredients, to a food processor or put them in a jug and use a hand blender.

Whizz the ingredients together on high until you get a smooth puree.

Taste to check the seasoning; it may need a little more lemon juice or a dash of pepper.

The dressing will keep in the fridge for a few days. You may find this causes it to thicken slightly so just loosen it with a little cold water to your desired consistency.

First published at 19:19, Thursday, 09 February 2012
Published by http://www.timesandstar.co.uk