Romesco Sauce and Fresh Green Goddess Dressing Here are two new quick and easy (and clean!) dressing/sauce options for warm & cold salads, poultry, fish, grilled or fresh veggies, eggs, pasta...just about anything you can think of. A friend asked me for some fresh ideas about what to add to a veggie & pasta salad with grilled chicken and these were the first two I thought of. Make them as I describe below for a delicious dressing or dip. Or cut out the vinegar (or reduce the amount) if you want to make something more like a pasta poultry/fish sauce. These are versatile, easy, quick & perfect for SUMMERTIME (which is coming soon, according to urban myth).
Spanish Romesco Sauce INGREDIENTS • 1-12-ounce jar roasted red peppers (drained) OR 1 can of piquillo peppers (drained) • 1 small can plum tomatoes (4-5 tomatoes), drained • 1 cup raw almonds • 1 tsp dried basil (or 1/4 cup fresh basil, roughly chopped) • 1 tsp dried tarragon (or 1/4 cup fresh tarragon, roughly chopped) • 1 tsp dried parsley (or 1/4 cup fresh parsley) • 1/4 cup olive or avocado oil
• 1/3 cup water • 3-4 tbsp sherry vinegar • 1 teaspoon salt (more to taste) • 2 cloves garlic • juice of half a lemon INSTRUCTIONS In a blender or food processor, puree (on pulse) the almonds with the herbs, piquillo peppers, tomatoes, vinegar, lemon juice and garlic until a paste forms. With the machine on, gradually add the water and olive oil, until mostly smooth. (I leave it with just a little bit of texture). Season with salt. Serve hot or cold with salads, grilled chicken, fish, vegetables, eggs… Enjoy!! Fresh Green Goddess Ingredients • 1/2 bunch fresh parsley • 1/2 bunch fresh basil • 1/2 bunch fresh tarragon • 1/2 bunch chives • juice of one lemon • zest of 3 lemons • 2 tablespoons Dijon mustard • 3 tablespoons champagne vinegar • 2 egg yolks • 2 garlic cloves • 1/3 cup avocado oil • 2 tablespoons honey (or for strict sugar-free, use 1 tablespoon granulated stevia mixed with 2 tsp water) In a food processor or blender, combine everything except the oil, until smooth. With the blender on, slowly pour the oil into the herb mixture until smooth and emulsified. Enjoy over over cold or warm salads, or on poultry, fish or pasta.
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