If there's something Californians know well, it's avocados. We partnered with California Avocados to tap 3 different chefs and cookbook writers to share stories and recipes that are dear to them.
Who puts carrot tops, anchovies, and avocado in green goddess dressing? Elisabeth Prueitt—the co-founder of San Francisco's Tartine Bakery, Bar Tartine, and Tartine Manufactory—that's who. And I've never met a version—made with these three non-traditional, somewhat surprising additions—I've liked more.
Liz had assumed that Green Goddess dressing got its alluring name from an avocado blended with "an abundance of tender, bright green herbs" and creamy mayonnaise or yogurt.
But, as she was researching Green Goddess to include in her new cookbook Tartine All Day, she realized that it, historically, it never included avocado—she had been fooled. (The dressing originated at the San Francisco Palace Hotel in 1923 and was named after a play.)
So Liz thought that writing her book was the perfect opportunity to make it her way, and she set out to fix that whole no-avocado part and add a dose more of green creaminess in her own version. In Tartine All Day, she details all the green goodness packed into her dressing:
Similar to other creamy dressings, it is made with half mayonnaise and half sour cream or yogurt and a large amount of herbs, chief among them being tarragon, a woefully underused herb. The anise-like tarragon and chives or scallions lend a mild bite. I add a ripe avocado to my version...Carrot tops are too often tossed away, but when they are tender they are quite delicious raw, their flavor being somewhere between parsley, lovage, and carrots themselves.
Watch how to make Liz's dressing in the video above, and don't forget to save your carrot tops so you can make it at home, too!
| 3/4 cup | (180 grams) mayonnaise or Aioli |
| 3/4 cup | (180 grams) sour cream or Greek yogurt |
| 3 | tablespoons finely chopped tarragon |
| 1/4 | cup (5 grams) finely chopped flat-leaf parsley |
| 2 | tablespoons finely chopped chives or scallions |
| Juice of 1 lemon | |
| 2 | olive oil- or salt-packed anchovies, rinsed, finely chopped |
| 1 | ripe California avocado, halved, pitted, peeled, and cut into quarters |
| 3 | tablespoons finely chopped carrot tops |
| 1/4 | teaspoon sea salt |
| Ground black pepper |
| 3/4 cup | (180 grams) mayonnaise or Aioli |
| 3/4 cup | (180 grams) sour cream or Greek yogurt |
| 3 | tablespoons finely chopped tarragon |
| 1/4 | cup (5 grams) finely chopped flat-leaf parsley |
| 2 | tablespoons finely chopped chives or scallions |
| Juice of 1 lemon |
| 2 | olive oil- or salt-packed anchovies, rinsed, finely chopped |
| 1 | ripe California avocado, halved, pitted, peeled, and cut into quarters |
| 3 | tablespoons finely chopped carrot tops |
| 1/4 | teaspoon sea salt |
| Ground black pepper |
Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten SpeedPress, an imprint of Penguin Random House LLC.
If there's something Californians know well, it's avocados. We partnered with California Avocados to tap 3 different chefs and cookbook writers to share stories and recipes that are dear to them.
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