Goldi Cooks! Green Goddess Dressing with Frankie Cox
Melbourne-based chef and champion of 'eating for impact', Frankie Cox of Green On, shares with us the ultimate salad dressing.
On this week’s Episode of Goldi Cooks: We visit Melbourne-based chef and champion of ‘eating for impact’ Frankie Cox. There are daily lines out the door for Frankie’s salad bar ‘Green-On’, where the ethos is centred around minimal-waste and maximum flavour (kind of like a mutual squeezy friend of ours…).
Today, we're make a deceptively quick and easy Green Goddess salad dressing that has got the whole city talking. Enjoy!
Green Goddess Dressing
Ingredients
Handful of mixed soft herbs (e.g., parsley, dill, mint, coriander)
1 tbsp dijon mustard
⅓ cup vinegar (apple cider, red wine, or white wine—whichever you prefer)
1 cup extra virgin olive oil (EVOO)
Pinch of flaky salt
Method
Add ingredients to a blender and blitz all ingredients until emulsified. Easy as that!
Whilst this recipe can jazz up even the most mundane of supermarket salads, it's best to look for in-season, locally grown veg (right now that's asparagus, fennel, pea shoots and kale!). If you're lucky, double pod the last of those broad beans, grill them up and drizzle with some GG.