A staple in your fridge, a wild card in your weekly menu poker, this dressing goes well with everything. Festively dresses a simple iceberg and fennel salad -or any other combination of vegetables-, soaks in the crunchy shell of falafel stuffed in pitas to give them an extra lift or makes a lighter and fresher version of potato salad. My son likes it drizzled over a piece of sourdough bread spread with creamy goat's cheese and sliced cucumber so if a 3 year old doesn't frown upon the taste of anchovies in this, you won't either, they add depth which makes them essential for it.
I call it green babe because its creamy and herbal like a green goddess dressing but without its heftiness.
All you need to do is blend all the ingredients together in an upright blender, season - on the heavy side- and dress your salad or serve alongside your favoured dish.
Green Babe Herb Dressing
Makes 1 1/2 cups
1/2 cup roughly chopped coriander
1/2 cup roughly chopped parsley
2 tbsp fresh mint
1 cup thick natural yogurt
3 anchovy fillets, drained
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp lemon juice
1 small garlic clove
Salt and freshly cracked pepper
Blend all ingredients together in an upright blender until smooth. Check for seasoning and serve.