Green Goddess Dressing with YUZU KOSHU

a staple sauce with a new zing

I personally love any form of green goddess, from this classic super green version - a little less creamy and more umami then the grocery store version. I use this dressing on a myriad of dishes. But this version is extra special with the Yuzu Koshu. This Japanese pantry staple in both homes and restaurants is a workhorse in the kitchen. It stands alone on any meat dish (a little goes a long way) or add it to dressing and sauces for that extra kick.

• roasted vegetables tossed in GG

• tossed with cucumbers

• over chicken

• with any cevich

  

  e or crudo

Get creative with this sauce, but make sure to TASTE the Yuzu Koshu and go little by little when you add it to make sure the spice level is right for you.

RECIPE
Simply add to your blender and blend until smooth. Season to taste with salt and pepper.

• 1 cup parsley leaves

• 1 cup spinach leaves, stemmed

• 2 tbsp tarragon leaves, rinsed

• 2 tbsp minced chives

• 2 garlic clove, grated

• 3 anchovy fillets, preferably salt-packed

• 3 tbsp fresh lemon juice

• 1 tbsp lite vinegar (like Champagne vinegar, sherry vinegar, or Acid League

• ½cup canola oil or grapeseed oil

• ½cup mayonnaise, preferably homemade (see note)

• Kosher salt

• freshly ground pepper

SO what IS Yuzu Koshu. Yuzu is the highly supreme citrus of Japan. It’s almost like lime and lemon had a baby with more aroma then you can image. The rind is made into a paste along with fresh chilis and a % of salt and left to ferment.