Thick, rich and flavorful, Goddess dressings go well with milder-tasting ingredients such as cultivated lettuces, cucumbers and hardboiled eggs. Tasty as dipping sauces for burgers, fries, or chopped vegetables, they are excellent spread onto sandwiches or served with seafood. Or use goddess dressings in place of mayonnaise when making tuna, egg, potato, and chicken salads. Be sure to use the best quality oils and homemade mayonnaise to make these delicious and healthful. Use wild plants in place of the cultivated ones for another delicious version.
Makes 2¼ cups (18 oz)
- 1 cup (1½ oz by weight) arugula, coarsely chopped
- 1 cup (1½ oz by weight) watercress, coarsely chopped
- 2 tablespoons fresh oregano leaf, coarsely chopped
- 2 tablespoons fresh parsley, coarsely chopped
- 1 Egyptian onion bulb, or ½ small shallot or 1 small clove of garlic, chopped
- 2 tablespoons lemon juice
- ½ cup (4 oz) olive oil, preferably cold-pressed, organic and unrefined
- 10 oz mayonnaise (homemade)
- Sea salt and pepper to taste
Purée greens, Egyptian onion bulb (or shallot), lemon juice, and olive oil in food processor. Place mayonnaise in a bowl and mix in purée. Add salt and pepper to taste.
Tame Leafy Green Variations: Use different cultivated leafy greens in place of the arugula and watercress, such as mizuna, tatsoi, garden sorrel, spinach, or nasturtium leaf.
Aromatic Culinary Herb Variations: Use the leaves of different aromatic culinary herbs in place of the oregano and parsley, such as basil, chervil, cilantro, dill, fennel greens, savory, tarragon or thyme.
Wild Green Variations: Use wild greens in place of the arugula and watercress, such as violet leaves, garlic mustard leaves, lamb’s quarter leaves, sheep sorrel leaves, young yellow dock leaves, young dame’s rocket leaves, chickweed, purple dead nettle, mallow, purslane, or watercress.