Red Goddess Dressing
I take my vinaigrettes and salad dressings very seriously. I consider them equally as important as the salads they serve to dress. So when I came across this red goddess dressing online, as opposed to the well-known green goddess version, I just had to make it.
The recipe is credited to chef Jonathan Waxman, no less, an American chef who’s considered one of the pioneers of California cuisine. Best I can tell, he has 3 restaurants and 3 cookbooks at this time.
Traditional green goddess dressing contains a mixture of herbs, thus the green color, but this dressing is colored by a roasted red bell pepper.
The salad he recommends to highlight the dressing is lettuce-based, with avocados and shrimp. Nice and light.
Red Goddess Dressing
1 roasted red bell pepper, roughly chopped
1 shallot, sliced
1 garlic clove, chopped
1 teaspoon minced jalapeño
3 tablespoons plain yogurt
1 tablespoon apple cider vinegar
1 teaspoon fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt
In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and purée until smooth. Season with salt.
I took it upon myself to keep the jalapeño out of the puréed dressing; I don’t like the resulting color when red and green are pureed together! So I sprinkled the dressing with the minced jalapeño when I was ready to serve.
I also added the olive oil to my blender jar and shook it well. I didn’t like the idea of whisking the oil into the dressing.
The salad I made for this dressing involved lettuces, carrots, tomatoes, shrimp and avocados.
I seasoned the shrimp with salt and pepper, and I also used my new favorite salt for the avocados.
I must say that I knew this dressing would be good, but I didn’t know HOW good! The addition of the jalapeños is brilliant, and the salad really was perfect for the red goddess dressing.
You’re so right. It was really good!
This looks really inviting! Color and flavor all the way!
Exactly! It’s so pretty, and it tastes good!
Looks like a great recipe :-)
I sure enjoyed it! (Nothing like green goddess, though!)
very colorful and nicely done
Thanks, Charlie!
Love a fresh salad such as this. I might stick with the chef’s recipe – I can’t imagine 1 tsp. of jalapeno would change the color of the red pepper. Your dressing looks thick – I guess I should make it before commenting :) I do love all the ingredients!
Definitely on the thicker side, definitely not runny!
Hahahaha! Yeah, it’s really pretty!
This is so good-I usually use roasted red bell pepper to make a creamy pasta sauce with some cream in the mixture too. And that spicy jalapeno -yum. This looks like a great idea and low carb too.
I love tomatoes with red bell peppers together in a sauce. So good!
this sounds so delicious Mimi. I love red capsicum!
cheers
sherry
Cheers to you!
Wow! This hits all the high notes for me! I love a good salad dressing, and although I’ve only known Green Goddess, this just sounds heavenly! A must have for me. Thank you, Mimi!
And of course it a little gimmick, since it has nothing to do with green goddess except it’s a salad dressing!!!
I have never heard of this dressing now I can’t wait to try it. What a wonderful summer recipe, thanks for sharing!!
The dressing sounds really good, especially on the salad with the shrimp and avocado.
Oooh, that’s one for me! I love cooking, and I love salads, but I’m really not good with salad dressings. This one will go on my to-try-list.
[BTW – I can finally comment again without WP making it difficult and showing me as anonymous…]
Oh good! I wish I knew what the problem was. This is a very simple dressing, and full of flavor.
Love your idea of keeping the jalapeño separate to preserve the color. I’m very Italian (or Spartan?) when it comes to dressings: extra virgin olive oil, salt, and some wine vinegar or balsamic.
That’s a perfect vinaigrette. But I eat a lot of salads, and I like making vinaigrettes and dressings that suit the salads. it’s just more fun for me.
Your exploration of the Red Goddess Dressing sounds absolutely delightful! I love how you’ve personalized the recipe with your own twist, especially skipping the jalapeño in the blend for a cleaner color and adding it later for that extra kick. It’s clear you’ve mastered the art of balancing flavors in dressings. Can’t wait to give this a try myself!
This was a very nice recipe. Nothing to do with green goddess, but who cares?!
We have some left over roasted red bell peppers in the refrigerator. Now we know what to do with them! Thanks, the salad looks delicious.
It turned out really good! Thanks for stopping by!
I love a really good salad dressing (contrary to my statement that we don’t do salads!) — this sounds really nice and so different. I plan to make this soon.
I’m sure you feel like I do – the dressings are as important as the salads themselves.