(Recipe from Sababa by Adeena Sussman)
I am including below only the dressing and salad portions from this recipe, which I served with grilled trout fillets, rather than the chicken in her recipe.
Ingredients for the Zatar Green Goddess Dressing (makes about 2 cups)
- 1/3 cup mayonnaise
- 1 large ripe avocado, peeled and pitted
- ½ cup freshly squeezed lemon juice
- ½ cup lightly packed parsley leaves
- ½ cup lightly packed fresh basil leaves
- ¼ cup minced chives
- 1 tablespoon fresh tarragon leaves, or 1 teaspoon dried
- 1 tablespoon Za’atar Spice Blend or 1 teaspoon fresh za’atar or oregano leaves
- 1 large garlic clove minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Ingredients for Corn Salad
- Two ears corn, shucked
- One small bunch of kale, spines removed and thinly sliced
- One head romaine lettuce hearts, thinly sliced
- One cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
Directions for the Dressing
- Combine all ingredients in a blender or the bowl of a food processor, and blend until smooth, thick, but still just barely pourable—15 to 20 seconds, stopping and scraping down the sides of the blender and adding water by the tablespoon to achieve your desired consistency. (I added a quarter of cup of water.)
Directions for the Corn Salad
- In a salad bowl, combine all salad ingredients.
- Drizzle the salad with some of the dressing. (I served the remaining dressing alongside grilled fish fillets.)
Makes 6 servings.
