You know I have a thing for Green Goddess dressing right?
I mean, it’s not like I talk/tweet/FB/email about it at least three times a week or anything.
The thing is, the original original Green Goddess dressing is a little — ok, it’s a lot — different from the Green Goddess dressing that I make in the TasteSpotting HQ Kitchen.
The original Palace Hotel Green Goddess Dressing is creamy because it contains mayonnaise.
The TSHQ Kitchen Green Goddess lies somewhere between a creamy dressing and a vinaigrette because I had to use avocado to account for creaminess. Because I had to leave out the mayo part. Because mayo has raw eggs and raw eggs…
You guys? Raw eggs?!
I am a healthy, happy food freak person (not a “foodie,” mind you) and in general, am not afraid of any food except cilantro. I eat raw shellfish. I eat “undercooked” poultry. I eat suspiciously colored cured meats that have come out of the basket on the back of a smuggler’s bicycle. I even eat things that I know cause me to break out in full-body hives.
But raw eggs are a food safety fear that I haven’t been able to overcome.
I know there is very little chance of complication from raw eggs, and I’ve never once gotten sick from the don’t-ask-don’t-tell dishes that have raw eggs in them like Caesar salad, aioli, ice cream, and tons of Korean dishes. But despite these universal and personal statistics, the fact is that I have been so ferociously brainwashed in multiple cycles about the danger of consuming raw eggs that I can’t — I just ahven’t been able to — do it.
Until I met Safest Choice Eggs.
Safest Choice Eggs have been naturally pasteurized so that they are free of salmonella and other bacteria. I won’t go into the down and (un)dirty details because all the info is on their website, but I will say that you could crack a Safest Choice egg into a glass and just down it.
I haven’t gotten that far yet.
I have, however, gotten as far as adjusting my Green Goddess Dressing backwards to include a raw egg like the original, which makes the dressing thicker and more velvety. Switching some of the herbs out for “seasonless” herbs also makes it easier to put together during the cooler months when some herbs are harder to find.
Make this dressing. You’ll love it. And with a Safest Choice Egg, your doctor will love it, too.
Autumn Green Goddess Dressing
based on our original adaptation of Green Goddess Dressing (wait, is an original adaptation an oxymoron?)
1-2 garlic cloves, roughly chopped
1 small shallot, finely chopped
2 oil packed anchovies
1 Safest Choice raw egg yolk
2 teaspoon fresh lemon juice
¼ teaspoon Dijon mustard
¾ – 1 cup olive oil (depending on desired consistency)
1 tablespoon honey
about ¼ cup chopped fresh Italian parsley
about ¼ cup chopped fresh baby spinach
2 tablespoons chopped scallions
1 tablespoon chopped tarragon (if you cant find tarragon, use basil, which tastes nothing like tarragon, but that’s okay)
salt and pepper to taste
Run the garlic in the food processor until finely chopped.
Add shallots, anchovy, egg yolk, lemon juice and pulse until fairly smooth. Add honey.
With the food processor running, drizzle oil through feed tube in slow, thin stream until you get the desired consistency.
Add herbs and process until combined. Add more oil if you want it thinner after adding the herbs.
Season dressing to taste with salt and pepper. We used about ½ teaspoon salt and about 5 turns on the pepper grinder.
Cover and chill at least 3 hours (dressing will separate if not chilled).