Best Green Goddess Recipe With Labneh And Buttermilk
This variation on the classic dressing is your new Secret Weapon
Brothers Max and Eli Sussman grew up in the 90s, when creamy green goddess dressing was all the rage. At Samesa, their Brooklyn restaurant that pays homage to casual Middle Eastern food counters and trucks, and falafel stands, they looked to recreate the nostalgic memory of that dreamy dressing in one that could also stand up to hearty, crunchy salads. Three kinds of fat—including labneh, a cheese made by straining yogurt—give it a richness that's balanced by the acid in the lemon juice.
To learn more, read "Secret Weapon: Green Goddess with Labneh."
Recipe adapted from Eli and Max Sussman, Samesa, New York, NY
Green Goddess with Labneh
Learn how to make Max and Eli Sussman's Middle Eastern version of the classic green goddess dressing, a recipe that uses labneh, lemon juice and plenty of herbs.
Ingredients
- 2 bunches tarragon, roughly chopped
- 2 bunches chives, roughly chopped
- 2 cups parsley
- 1 cup dill
- 3 garlic cloves
- ½ cup mayonnaise
- 1½ cups buttermilk
- ½ cup labneh
- ½ cup extra-virgin olive oil
- Juice of 2 lemons
- 1 teaspoon salt, plus more to taste
- Freshly ground white pepper, to taste
Directions
- In a blender, combine everything until smooth. Use immediately.
Nutrition
| Calories per Serving | 289 |
| Total Fat | 26.7 g |
| Saturated Fat | 4.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 9.9 mg |
| Total Carbohydrates | 9.7 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 3.4 g |
| Sodium | 312.8 mg |
| Protein | 5.4 g |
