Uploaded June 2023 | Updated September 2026, 2 days ago
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This is one of those older salad dressing recipes which went out of style for a while but is making a comeback. It seems likely that the previous iteration of these dressings involved a fair amount of mayonnaise, which is in a sense the prototypical creamy salad dressing. It is acceptable to use mayonnaise in making this dressing, and is perhaps a good idea if you’re not using an extra-thick yogurt such as a Greek yogurt, which has been strained so that it contains less whey (water) than runnier yogurt. The finished result should be a very herbaceous, somewhat-sour, creamy salad dressing. For those who’d like it to be especially creamy, some or all of the yogurt might be replaced with sour cream.
Make sure that all the herbs are clean, free of grit and soil from the garden, and mostly dry. Don’t rinse the herbs and then immediately use them while they’re sopping with water. Use a salad spinner and/or pat them dry with kitchen towels to avoid introducing a bunch of extra water into the dressing.
Once everything is blended together to an acceptable level of smoothness, store the salad dressing in an airtight container in the refrigerator for a week or two at most, or freeze if it’s not to be used for a few days to extend its shelflife. It may need a good shake after thawing, but it should come back together after separating. One exception to this may be if mayonnaise is used; in that case it may not react well to freezing.
Makes enough dressing for 6-8 servings of salad; salad instructions for one head of iceberg (4 salads).
Equipment:
• food processor or blender
• large mixing bowl and strainer which fits over it
• optionally skillet for bacon (and croutons)
• plates for salad
Ingredients:
1 head iceberg lettuce or your preferred green; iceberg is traditional
16-20 ea cherry or grape tomatoes quartered, salted, and allowed to drain through the strainer
4 ea rashers of bacon optionally render these and then crumble them, saving the grease
2 slice brown bread shredded and fried in the bacon grease, perhaps with extra garlic
2 oz parmesan or similar grated over everything
1/2 - 1 cup Green Goddess dressing
1 Tbsp freshly chopped herbs
The Dressing:
1 cup yogurt Greek for creamiest results
1 cup parsley
1 cup mixed green herbs dill, tarragon, chervil, marjoram, oregano, thyme (choose 3)
2 Tbsp chives
1 ea lemon juice and zest
2 tsp capers or 1/2 tsp of anchovy paste
1 clove garlic
1 tsp extra-virgin olive oil
1/4 tsp salt
Procedure:
1. If rendering bacon, get that started.
2. Cut the tomatoes for however much salad you’re making, salt them, and let them sit in the strainer to drain.
3. Make the dressing: chop the herbs and garlic lightly before adding them to the food processor / blender.
4. Add all the dressing ingredients and process, scraping down occasionally, until the dressing is a uniform creamy liquid.
5. When the bacon is done, remove it from the pan and add shredded bread to toast in the bacon grease. Optionally add extra garlic at this stage if you enjoy garlic.
6. If not using bacon, shred the bread and fry it in some butter or vegetable oil, optionally with some extra garlic.
7. Once all the components are ready, the salad may be assembled as follows:
8. Place a wedge (usually a quarter-head) of iceberg lettuce on a plate.
9. Drizzle it with 2-4 Tbsp of dressing.
10. Scatter tomato pieces, crumbled bacon, bacony croutons, chopped herbs and shredded hard cheese all over.
11. Serve immediately. This goes really well with a bold protein element, such as a steak, grilled squid, falafel, black-bean patty, mujaddara, etc.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This is one of those older salad dressing recipes which went out of style for a while but is making a comeback. It seems likely that the previous iteration of these dressings involved a fair amount of mayonnaise, which is in a sense the prototypical creamy salad dressing. It is acceptable to use mayonnaise in making this dressing, and is perhaps a good idea if you’re not using an extra-thick yogurt such as a Greek yogurt, which has been strained so that it contains less whey (water) than runnier yogurt. The finished result should be a very herbaceous, somewhat-sour, creamy salad dressing. For those who’d like it to be especially creamy, some or all of the yogurt might be replaced with sour cream.
Make sure that all the herbs are clean, free of grit and soil from the garden, and mostly dry. Don’t rinse the herbs and then immediately use them while they’re sopping with water. Use a salad spinner and/or pat them dry with kitchen towels to avoid introducing a bunch of extra water into the dressing.
Once everything is blended together to an acceptable level of smoothness, store the salad dressing in an airtight container in the refrigerator for a week or two at most, or freeze if it’s not to be used for a few days to extend its shelflife. It may need a good shake after thawing, but it should come back together after separating. One exception to this may be if mayonnaise is used; in that case it may not react well to freezing.
Makes enough dressing for 6-8 servings of salad; salad instructions for one head of iceberg (4 salads).
Equipment:
• food processor or blender
• large mixing bowl and strainer which fits over it
• optionally skillet for bacon (and croutons)
• plates for salad
Ingredients:
1 head iceberg lettuce or your preferred green; iceberg is traditional
16-20 ea cherry or grape tomatoes quartered, salted, and allowed to drain through the strainer
4 ea rashers of bacon optionally render these and then crumble them, saving the grease
2 slice brown bread shredded and fried in the bacon grease, perhaps with extra garlic
2 oz parmesan or similar grated over everything
1/2 - 1 cup Green Goddess dressing
1 Tbsp freshly chopped herbs
The Dressing:
1 cup yogurt Greek for creamiest results
1 cup parsley
1 cup mixed green herbs dill, tarragon, chervil, marjoram, oregano, thyme (choose 3)
2 Tbsp chives
1 ea lemon juice and zest
2 tsp capers or 1/2 tsp of anchovy paste
1 clove garlic
1 tsp extra-virgin olive oil
1/4 tsp salt
Procedure:
1. If rendering bacon, get that started.
2. Cut the tomatoes for however much salad you’re making, salt them, and let them sit in the strainer to drain.
3. Make the dressing: chop the herbs and garlic lightly before adding them to the food processor / blender.
4. Add all the dressing ingredients and process, scraping down occasionally, until the dressing is a uniform creamy liquid.
5. When the bacon is done, remove it from the pan and add shredded bread to toast in the bacon grease. Optionally add extra garlic at this stage if you enjoy garlic.
6. If not using bacon, shred the bread and fry it in some butter or vegetable oil, optionally with some extra garlic.
7. Once all the components are ready, the salad may be assembled as follows:
8. Place a wedge (usually a quarter-head) of iceberg lettuce on a plate.
9. Drizzle it with 2-4 Tbsp of dressing.
10. Scatter tomato pieces, crumbled bacon, bacony croutons, chopped herbs and shredded hard cheese all over.
11. Serve immediately. This goes really well with a bold protein element, such as a steak, grilled squid, falafel, black-bean patty, mujaddara, etc.
Music: bensound.com/royalty-free-music
