For company
Green goddess vinaigrette
All the herbs in the fridge, blitzed with lemon, anchovy and olive oil into something electric green and deeply savoury.
10 minMakes about 250mlCass's rating
The lighter, pourable cousin of the creamy original. Wonderful over butter lettuce, cold chicken or a plain baked potato.
Method
- 01
Blitz the herbs, garlic, anchovy, lemon juice, vinegar and mustard in a small blender until smooth and vividly green.
- 02
Add the yoghurt if using and pulse to combine.
- 03
With the motor running, pour in the olive oil in a steady stream until emulsified and glossy.
- 04
Season with salt and pepper. Use the same day for the brightest colour.
Keep cooking
