{"id":385,"date":"2021-01-01T16:14:23","date_gmt":"2021-01-01T16:14:23","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=385"},"modified":"2021-05-13T14:18:19","modified_gmt":"2021-05-13T13:18:19","slug":"green-goddess-salad-dressing","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/385","title":{"rendered":"Green Goddess Salad Dressing"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><\/p><cite>Jamie Oliver<\/cite><\/blockquote>\n\n\n\n<ul class=\"wp-block-list\"><li>Handful of basil &#8211; reserve endmost small leaves for later<\/li><li>2-3 tablespoons olive oil<\/li><li>garlic clove, crushed<\/li><li>half a tin of anchovies (4 + the oil)<\/li><li>2 &#8211; 3 tablespoons white wine vinegar<\/li><li>2 tablespoons yoghurt<\/li><li>1 teaspoon Dijon mustard<\/li><\/ul>\n\n\n\n<p>Liquidise.  Taste for vinegar and enough salt.  (Make sure the vinegar is nice and strong)<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salad dressing with fresh basil, garlic &#038; mustard. &#8211; Jamie Oliver<\/p>\n","protected":false},"author":2,"featured_media":386,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[119,120,35,121,27],"class_list":["post-385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-anchovies","tag-basil","tag-condiment","tag-dressing","tag-salad"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=385"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/385\/revisions"}],"predecessor-version":[{"id":498,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/385\/revisions\/498"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/386"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}