2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 garlic clove, finely minced
1 ½ teaspoons honey
½ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh flat-leaf parsley, finely chopped*
1 tablespoon fresh tarragon, finely chopped*
⅓ cup white wine vinegar
½ cup olive oil
In a bowl, whisk together the horseradish, mustard, garlic, honey, salt and pepper. Add the vinegar, and then gradually whisk in the oil, until blended. Add the parsley and thyme, and mix to combine. Let the dressing sit at least 30 minutes before serving to allow the flavours to combine. Mix well before using.
* Please click here to learn how to properly clean fresh parsley and tarragon.
2 tablespoons raspberry vinegar ᶲ
1 shallot, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
⅓ cup olive oil
½ cup frozen raspberries*
In a blender, add the raspberry vinegar, shallot, honey, mustard and salt, then pulse to combine. While the blender is running, gradually drizzle in the oil. Add the raspberries and pulse to combine. Let the dressing sit at least 30 minutes before serving to allow the flavours to mix.
* Click here to see COR’s stance on raspberries.
ᶲ If you can’t find raspberry vinegar or don’t have time to make your own, you can substitute apple cider vinegar or red or white wine vinegar.
If you want to make your own raspberry vinegar, here’s how:
2 cups frozen raspberries*
1 cup good-quality vinegar (like red or white wine)
Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week. Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.
Green goddess dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honouring actor George Arliss, who starred in the hit play The Green Goddess. With loads of grassy fresh herbs and a tang from the sour cream and lemon juice, this creamy dressing is delicious over butter lettuces, served as a dip, or drizzled on fish. Unlike modern versions, the traditional dressing does not contain avocado. This recipe makes 3 cups.
4 anchovy fillets, rinsed, patted dry, and coarsely chopped
2 medium garlic cloves, smashed and peeled
2 cups mayonnaise
1 cup sour cream
1 cup loosely packed fresh Italian parsley leaves*
½ cup loosely packed fresh tarragon leaves*
4 tablespoons finely chopped fresh chives*
4 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste
Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight fitting lid for up to 1 week.
* Click here to learn how to properly clean fresh parsley, tarragon and chives.