As a coastal southern gardener, we have a wonderful advantage of extended months of gardening. My herbs are ready for harvest already and I can have a second planting few months later and have fresh basil, chives, and parsley until frost, which can be as late as late October or early November!
I was giddy as a school girl gathering these fresh herbs for this Green Goddess Salad Dressing. This creamy dressing with vibrant green color is wonderful with salad or as a veggie dip.
All herb flowers are edible and can be sprinkled on top of salads to add color and flavor.
Makes 2 cups
1/2 cup mayonnaise
1/2 cup buttermilk
6 tablespoons sour cream
2 medium cloves garlic , pressed through garlic press or grated on Microplane zester
1/2 cup minced fresh parsley leaves
1/4 cup minced fresh chives
1/4 cup minced fresh basil leaves
1 tablespoon lemon juice from 1 lemon
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Process all of the ingredients together in a blender or food processor until smooth, about 20 seconds. Store in refrigerator up to 2 days. Whisk well before using.
What a beautiful herb garden you have! Mine is prolific right now, too. Please tell us how/when to harvest and how to preserve anything we aren't able to use right away. The salad dressing was so delicious and I'm excited to have the recipe. Thank you for sharing through this gorgeous food blog with the beautiful pictures!
ReplyDeleteyour pictures are as great as the food!
ReplyDeleteTHANK YOU for your encouragement! I am still learning so hang there with me!
ReplyDelete