Green Goddess Dressing

By • September 3, 2013 26 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 cup 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. Whisk in the heavy cream.
  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.
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Comments (26) Questions (0)

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7 days ago galsmu

Question....Today I made this twice and both times it had a bitter taste right after making it. The first time I used probably-past-its-prime champagne vinegar instead of white wine vinegar and two newly-purchased-already-peeled garlic cloves. I thought maybe the vinegar (what I had at the time) and/or extra garlic clove were too much, so threw it all out and started over following the recipe exactly. Almost exactly the same result - bitter aftertaste. Does this go away after sitting in 'fridge or is there something I'm missing here?? I have great hopes for this dressing so want to figure out what's going wrong. Thanks for the help!

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7 days ago Lynn Wainess

Mine definitely got better the next time but I don't remember an bitterness. Mine was lackluster but definitely improved after sitting overnight. Good luck. Let us know how it tastes tomorrow!

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7 days ago Lynn Wainess

Sorry for typo- mine got better over night. Best of luck with yours. :-)

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3 months ago Lynn Wainess

I agree with Christina. I felt it needed more flavor and less richness. I added more anchovies, garlic, lime juice and herbs. I guess I made it into something different altogether, but I really felt it was lacking in depth. Might try something else next time, too.

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4 months ago Otis Hollis

This is a perfect recipe,everything is in place,i do not know where everybody else is looking ,but,i see a complete recipe with complete directions;it's just plain as day.Get your readying glasses out,and stop criticing on everything it's free advice you not paying for it.Quit Complaining.

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7 months ago Robin

Why do you need dairy when you've added avocado?

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5 months ago Rebecca Cherry

True. I didn't even see that heavy cream was in the ingredient list. Skipped right to the directions and didn't miss the cream as we ate it. plus, we used it straight from the blender. who has three hours to wait? Tastes real good without cream, with dried tarragon, fresh parsley and cilantro (used herbs i had), and served immediately. we'll see if what's leftover improves with chilling.

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11 months ago Rhonda35

@Brette Warshaw - please correct the recipe instructions so readers know when to add the heavy cream. (I went to the Bon Appetit version and noted the cream is whisked in after the oil is incorporated into the dressing.) Thanks!

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12 months ago Robin Paul

try plain yogurt if you don't want to use cream

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about 1 year ago Janene

No mention of when to add cream so I think I'll just sub milk to lower calories and fat.

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about 1 year ago Eileen

Yes, it calls for two chopped anchovies.

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over 1 year 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...

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over 1 year ago juliunruly

When the heck do I add the cream?

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over 1 year 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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almost 2 years 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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almost 2 years ago Miss Paperwhite

Thanks!

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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years 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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almost 2 years ago Regine

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