Description
Root vegetables such as radishes and turnips are spring staples at farmers’ markets. Roasting is a good technique to bring out the inherent sweetness of root vegetables; pair with other raw vegetables like peas, cucumbers, and raw mushrooms (organic shimenji or enoki mushrooms). Toasted pumpernickel crumbs add another layer of flavor and crunchy texture that can hold up to most dressings. Green Goddess is a rich and herbaceous dressing that works well with vegetables.
Ingredients
Scale
Green Goddess Dressing:
- 1 cup whole milk strained yogurt/labneh/sour cream
- 1 cup parsley, finely chopped
- 1 cup mixed herbs: dill, mint, cilantro chives, chervil, tarragon, finely chopped
- 1 lemon, juice and zest
- 2 tbsp good olive oil
- 2 whole filets brown anchovies, or substitute 2 tbsp capers, pasted or minced
- 2 garlic cloves, minced
- Salt and freshly ground pepper, to taste
Pumpernickel Dirt Crumbs:
- 4 slices pumpernickel, crusts removed, pulsed in food processor until breadcrumbs form
- 4 tbsp or more of olive oil, butter, coconut oil, or rendered pork fat
- 1 tsp kosher salt
Instructions
Green Goddess Dressing:
- Combine all ingredients in a food processor or large bowl with whisk.
- Adjust consistency if needed; add water to thin out or olive oil to emulsify.
Pumpernickel Dirt Crumbs:
- Combine all ingredients and toast in a pan until it looks like dirt consistency. It will take some time and will not be easily recognizable when close to being toasted.
- It should smell just like toasting a piece of bread – try small bites throughout cooking to test for doneness.