If you’re of a certain age, you’ll remember Green Goddess dressing. But the old-school version was very creamy and very caloric. It also was often made like mayonnaise, with a raw egg, which doesn’t hold up to everyone’s food safety standards these days.
This version’s a simple homage to the original: whisk together a white-wine style Dijon (about a tablespoon), and a similar amount of olive oil, and lime juice. Give it just a pinch of salt and some finely chopped herbs (we had some tarragon, greek oregano, and garlic chives). Gently stir in about a tablespoon of plain yogurt and 1/2 a cup of finely diced cucumber. Pour over whatever veg you’re serving, and others will be green with envy
