Green Goddess Dressing

In an effort to use up some of the old (yet delicious) greens in our fridge as well as the mint and basil plants (which need pretty much constant trimming), tonight we made some fabulous green goddess dressing on a salad of butter lettuce, arugula, cucumbers, and some delicious plum tomatoes from the farmer's market that Kober was kind enough to share. Even if it is just a small portion of what we eat, getting produce from the market right on our street and growing our own herbs makes me feel so much more connected to our food... I absolutely cannot wait to have yard space to grow veggies and all sorts of herbs.

Urban the Dinosaur is an enthusiastic herbivore.

This dressing tastes very tangy, garlicky, green and fresh. To make it, we made a small batch of our own mayonaise, a remarkable process in which you somehow get two little egg yolks to hold a whole two cups of oil. It tastes pretty similar to the store-bought kind, but without the weird chemical edge, and with a little olive flavor since we used 1/4 olive oil. Next time we make it I will post that recipe with detailed pictures.

Green Goddess Dressing
Makes enough to dress about 6 big salads

1/2 cup mayonaise
1/2 cup shredded scallions (use the whole thing except any wilted or slimy parts)
1 clove garlic
Juice of 1 lemon
1/2 cup fresh herbs of your choice - we used basil and mint
1/2 cup sour cream
salt and pepper to taste

Blenderize or food process together everything except the sour cream. Then stir in the sour cream and season to taste.

Use to dress green salads of any sort - would also probably be delicious over boiled potatoes, eggs, or green beans.