I'm loving having such an abundance of fresh herbs, so I thought now is the time to experiment with a unique fresh herb salad dressing.
I have some Genovese basil, Thai basil, curly and Italian parsley, dill, mint, and oregano. I think I'll go easy on the mint and oregano I'm thinking they might overpower the other herbs.
I'm so happy with my AeroGardens. I have enough herbs for myself and enough to share. I am not affiliated with them, they don't even know I exist, I'm just a happy indoor gardener.
Also poking its head out is the first blossom on the Heirloom cherry tomato plant. I've counted 20 more little buds on the plant.
I transplanted some basil and mint into some potting soil about a week ago and it's looking really, really good.
Looks like I'll have some plants to share too.
The salad dressing for the bean breakfast recipe is the base I used for my dressing, just the herbs are different.
I used 3 sprigs of Genovese basil, 3 sprigs of Thai basil, 8 sprigs of parsley, 2 sprigs of oregano, 3 sprigs of dill, and one sprig of mint.
I followed the dressing directions as written.
It's a pretty straightforward recipe, just throw everything except the mayonnaise into the food processor and blitz away.
Whisk in the mayonnaise,
and Bob's your uncle.
The dressing is really delicious, the herbs were a good combination, and not one overpowered the others. I think my only criticism is that the dressing is a little mayonnaise forward so I'll reduce the amount of mayo next time.
Enjoy the recipe.
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Summer Bean Breakfast with soft-boiled eggs and Green Goddess Dressing
Serves 4
For the dressing:
3/4 cup Greek yogurt (preferably whole milk)
4 medium scallions, ends trimmed, chopped
1/2 cup coarsely chopped cilantro (about 1/4 bunch)
1/2 cup coarsely chopped parsley (stems and all, about 1/4 bunch)
1/4 cup chopped fresh dill
1 small shallot, chopped (about 2 tablespoons)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon sherry vinegar
1/2 cup mayonnaise
For the salad:
Sea salt or kosher salt
1 pound green beans, stem ends trimmed, cut into 3-inch long pieces
8 ounces sugar snap peas
8 ounces edamame in their pods, thawed if frozen
4 large eggs
4 small French radishes
Lemon juice
Make the dressing: Place the yogurt, scallions, cilantro, parsley, dill, shallot, lemon juice, and vinegar in a food processor fitted with the blade attachment or blender. Pulse, scraping down the sides as needed, until smooth. Add the mayonnaise and process or blend until smooth. Transfer to a container and refrigerate.
Bring a 3-quart pot of water to a boil. Add 2 tablespoons salt. Make an ice bath by filling a large bowl halfway with ice and adding some water. Blanch the green beans in the boiling water for 1 minute. Use a slotted spoon to transfer to the ice bath. Blanch the sugar snap peas for 1 minute, then transfer to the ice bath. If using thawed, pre-cooked edamame, there's no need to cook them. For fresh edamame, blanch 3 to 4 minutes, then transfer to the ice bath.
Drain the beans and pat dry with a clean kitchen towel. Shell the edamame from their pods.
Steam or soft-boil the eggs 6 to 8 minutes, then immerse in the ice bath for 10 minutes. (6 minutes will yield a very soft yolk, 7 yields a jammy yolk, and 8 yields a just-set yolk.)
Slice the radishes lengthwise, then toss with a pinch of sea salt and a squeeze of lemon.
To assemble: toss the blanched beans with the radishes. Peel and halve an egg. Sprinkle with sea salt. Drizzle the salad all over with the green goddess dressing. I find this salad needs plenty of salt; serve with a small bowl of sea salt alongside.
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| Source: The Kitchn |
And that's that!