Green Goddess Inspiration
Icelandic Provisions Skyr, pronounced “skier,” is a magic elixir. It comes from Iceland and its heirloom cultures give it a unique taste and rich texture. To give you a perfect analogy, Skyr is to Iceland as Champagne is to France. What it means for us is a clean, healthful, amazing product that adds a dimension to food that takes a dish from ordinary to extraordinary. And it also happens to be healthful, loaded with protein, and mindful about sugar.
One of the really fun things about being a blogger is creating things that you think are truly delicious…and then eating them. Although there are so many wonderful flavors–like Cloudberries!–the truth for me as a purist is that my favorite is the plain. It’s the perfect springboard for an amazing Green Goddess dressing.
As most of you know I am The Salad Queen. I’m always looking for ways to create additions that are fresh and feel different and new. What I love about this salad is you can be terribly dignified and pour the Skyr dressing over it, or do as we do, making everything an easy size to pick up and dip, caveman style. By the way, consider doubling it. We tripled it and it was gone in 24 hours. One of the great things about the texture of Skyr is that it gives your dressing some weight, so it’s great on a sandwich or as a dip.
Have you ever made a Green Goddess dressing? It’s an absolute must do. The reality is, it’s so easy. It’s a creamy herbed garlic dressing that you will want to eat by the spoonful directly from the bowl.
I’m a gal who likes to grill 365 days a year, but when the weather is warm and you are able to grill, it’s certainly lovely to bring the heat out of the kitchen. Most of this can be prepped in advance. The evening before, make your dressing so it can set overnight, and marinate your skirt steak. Because skirt steak has different thicknesses, it’s nice to lay out the steak and cut it into 4-5 inch pieces lengthwise before you marinate. This makes it easy to grill, and after it rests, you can cut against the grain to have pieces for easy dipping and eating.
- Cutting board
- Measuring spoons and measuring cups
- Pairing knife, chef’s knife, and steak knife
- Food processor
- Mason jar
- Mixing bowls
- Basting brush
- Sheet tray
For the dressing: (CLICK HERE for the Whole30 Version)
- 3 oil-packed anchovy fillets
- 3 garlic cloves, chopped fine
- 1 cup plain Icelandic Provisions Skyr (about 1-1/2 containers) or greek yogurt
- 1 cup mayonnaise (can use homemade Whole30 mayo)
- 2 handfuls basil leaves
- 2 Tbsp tarragon leaves (or more to taste)
- 1/4 cup parsley
- 3 Tbsp lemon juice
- 3 Tbsp olive oil
- 2 pinches salt (more to taste)
For the Salad:
- 2 lbs skirt steak
- nocrumbsleft Marinated Onions MAGIC ELIXIRS (marinate these a half day ahead and leave on your counter)
- 1-1/2 lbs fingerling potatoes
- 16 baby cherry tomatoes, on the vine
- 1 lb sweet baby peppers
- 1 lb sugar snap peas
- 1 bag of beautiful baby lettuces or a couple of small heads of soft lettuce (or any kind you like)
For the steak marinade:
Make the dressing (best if done a day ahead):
- Place all dressing ingredients in a food processor and blitz until well combined and smooth.
- Taste the dressing and add salt, pepper, and/or more lemon juice for extra tang if needed.
- Place in an airtight container or mason jar and refrigerate overnight, or for at least 2 hours.
Marinate the steak (can be done a day ahead):
- In a bowl, combine all marinade ingredients and stir to combine well.
- Lay out your steak lengthwise and cut into 4-5 inch pieces.
- Place the steak pieces in a container and spoon marinade over the steak. I use my hands to rub the marinade into the steak, being sure to cover all sides thoroughly.
- Cover and refrigerate overnight, or for at least 2 hours.
- Heat your grill.
- Remove the steak from the refrigerator and wipe off the excess marinade off gently with a paper towel. Then brush the outside of the meat lightly with olive oil on all sides.
- Grill for 3 minutes a side (for very pink, medium-rare), or more depending on your preference. Remove and let rest.
- Roast the vegetables: first thoroughly coat all vegetables with olive oil, salt and pepper. On a clean, hot grill, roast everything, flipping every 3 minutes, until done. Once done, or as brown as you like, place on a sheet tray also on your grill to continue to cook.
Technique: When grilling, it’s nice to have a small sheet tray on the grill, so that as things become done, you can move them to the sheet tray. Or, if potatoes are crisp on the outside, but not cooked on the inside, they can continue to cook on the sheet tray.
- Here’s the fun part: Place the lettuce on a beautiful platter. Then pour the Green Goddess Dressing into a bowl and place it on the platter as a centerpiece. Using all remaining ingredients, create a flower, being sure to alternate colors. It’s an art project!
There is a difference between cooking and following a recipe. I love to cook seasonally, so feel free to change it up and use what is local and in season in your area. For example, switch out the snap peas for green beans, the fingerling potatoes for sweet potatoes, and if your tomatoes are at the peak of the season, just serve fresh.
Keywords: green goddess salad, homemade green goddess