Green Goddess Dressing

By • September 3, 2013 • 15 Comments


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Author Notes: This is the kind of Green Goddess you actually want to eat -- no mayo, not too much garlic, and loaded with fresh herbs and avocado. Adapted from Bon Appetit.brette warshaw

Makes around 2 cups

  • 1/2 medium ripe avocado
  • 3 tablespoons white wine vinegar
  • 1 garlic clove, finely chopped
  • 2 oil-packed anchovies, very finely chopped
  • 1/4 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 3/4 cups olive oil
  • 1/4 cup heavy cream
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped shallot
  • Salt and pepper
  1. Put your avocado, vinegar, garlic clove, anchovies, lemon juice, lime juice, and sugar in a blender. Blend until pureed.
  2. While the motor is running, pour in your 3/4 cup olive oil in a steady stream.
  3. Stir in your chopped basil, parsley, tarragon, and shallot.
  4. Season with salt and pepper. Taste it -- it's good!
  5. Cover your mixture and put it in the fridge for at least 3 hours. Let stand at room temperature for 10 to 20 minutes before serving. It will keep for 3 days. Enjoy at your leisure.

Comments (15) Questions (0)

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4 days ago Caro GF

"When all of the oil is incorporated, pour the mixture into a mixing bowl. Whisk in your cream; it's okay if it looks a bit stripe-y."
* this happens before the chopped herbs

http://food52.com/blog...

Julistache

2 months ago juliunruly

When the heck do I add the cream?

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2 months ago Markop

The recipe ingredients mention cream, you don't mention it in the procedures, can't it be made without? I think it'd be just fine? Please advise

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7 months ago Regine

In that case, I may do 3 tbsp of almond or soy milk coupled with 1 tbsp of olive oil; and if the almond/soy milk is fat free, I may do 2 tbsp of the milk and 2 tbsp of the olive oil.

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7 months ago Miss Paperwhite

Thanks!

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7 months ago Regine

Miss Paperwhite, this is not my recipe D), but I would think that you can replace the 4 tbsp heavy cream with i.e. 3 tbsp evaporated milk (or regular milk, I guess) and 1 tbsp of extra virgin olive oil. Heavy cream has more fat than milk, so I am off the top of my head thinking that the 3 tbsp milk/1 tbsp oil should be a fairly good substitute.

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7 months ago Miss Paperwhite

We don't use any dairy because of my husband and son's allergies. I always use almond or soy, but it doesn't add any thickness and would thin in this case. Maybe just more avocado and/or oil?

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7 months ago Miss Paperwhite

If I skip the cream, should I add a milk substitute or just leave it and season to taste?

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7 months ago Regine

Christina, sorry. O). It is indeed rich but because of that you need less to dress a salad, i guess. I used baby romaine lettuce, orange bell pepper and topped the dressed salad with dried cranberries and croutons.

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7 months ago Christina

Thanks Regine. I ended up adding five anchovies. To be honest, I was a bit underwhelmed by the dressing. I found it cloyingly rich. Won't bother next time.

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7 months ago Regine

Sorry here is link: http://www.bonappetit.com...
However, right after i posted my prior comment, i noticed that there is somewhere else in food52 -i think the article section about this dressing-where missing ingredients are lindeed listed. Sorry about complaining. O)

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7 months ago Regine

I checked missing ingredients in original recipe in link below. Really ultra delicious. But i added maybe 5 anchovies instead of one and use lime only for both the lemon and lime asked for.
http://www.bonappetit.com...

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7 months ago Regine

i just realized this recipe is very Incomplete! No mention of how much lemon/lime juice and shallots. Same thing with anchovies like Christina wrote.

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7 months ago Regine

I would myself start with 2 anchovies and add more to taste.

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8 months ago Christina

The method indicates anchovies, but they are not in the list of ingredients. How many does one add?