Green Goddess Dressing {recipe} – Aphrodite Would Be Jealous

Green Goddess Dressing[Eating Rainbow | Green | no. 7 Herbs]

I have been talking about it for weeks now.

Weeks? No, make that months.

I have been talking about this with everyone who sets foot in the TasteSpotting Kitchen. Tweeting about it. Facebooking it. I emailed it to my sisters. If there weren’t some sort of fire code here in our part of Los Angeles, I would have sent smoke signals into the atmosphere.

And it looks like I’m just going to keep on writing about it before actually, well, writing about…oh, ok.

Green Goddess Dressing.

I started thinking about Green Goddess dressing back when I was strategizing a “Summer Slim Down” series that was basically all salads. That idea went right out the window the minute a red velvet cake recipe appeared on my desktop, but Green Goddess stayed in my head, partly just for the name, but mostly for what it actually is.

Olive oil.

Avocado.

Anchovy.

Herbs. Tons and tons of fragrant, pungent, bitter, sweet, savory awesome awesome green herbs. (Hence, the “green” part of the name.)

Herbs are a relatively new “thing” in the TasteSpotting Kitchen, which has traditionally leaned more toward spices. Spices were familiar to use because we grew up with a lot of different “Asian” spices in our foods. Herbs were foreign, we didn’t know how to cook with them, and the few herbs that we did know, we hated (cilantro and basil).

But we had an epiphany recently when we spent some tender time with…thyme. After that, we were all about rosemary, sage, savory, and of course the herbs that are part of Green Goddess. Ours has Italian parsley (which is actually listed as one of the “World’s Healthiest Foods,” go figure), tarragon, chives and dill. You can add whatever herbs you like, everything from cilantro (but why?!) to basil to savory.
Green Goddess Dressing - herbs
So what makes herbs healthy enough to be part of the Eating Rainbow? For one thing, they’re green, and the brainwashing of “if it’s green, it’s probably healthy,” is actually true. Granted, we don’t normally eat enough of a given herb at one time to make it a significant source of any one nutrient, but Green Goddess isn’t normal. There are so many herbs in there, and you will eat it three times a day that whatever vitamins and minerals are in those tender tiny herbaceous leaves will do some good.

Really though, we’re putting Green Goddess dressing under the Eating Rainbow for a slightly indirect reason.

Think of the most disgustingly healthy thing you’ve had to eat in the last 10 years.

If you drizzle Green Goddess dressing over it, it will be delicious.

Raw kale? Julienne it, drizzle it with Green Goddess.

Straight cold tofu? Douse it with Green Goddess.

Sardines? Throw those beeyotches between two slices of (whole grain!) bread smeared with Green Goddess.

Now you’ve gotten antioxidants, protein, and omega-3s, all from a bowl of salad dressing.

Green Goddess Dressing

When we first did research into Green Goddess dressing, which seems to have originated from the Palace Hotel in San Francisco, we were overwhelmed by the number of variations/ingredients that filled up our search results. In the end, we went with our own slightl variation on a recipe from Chez Panisse (basically leaving out sugar and dairy).

We also included the original Palace Hotel’s recipe, just in case you’re all authentic like that.

Ingredients

1-2 garlic cloves, roughly chopped
½ ripe medium avocado
2 tablespoons white wine vinegar (Chez Panisse: 3 tablespoons)
1 small shallot, finely chopped (about 1 tablespoon)
2 oil packed anchovies (Chez Panisse: 1 anchovy)
2 teaspoon fresh lemon juice (Chez Panisse: 1 teaspoon lemon, ½ teaspoon lime)
1 tablespoon honey (Chez Panisse: ¼ teaspoon sugar)
¾ cup olive oil
about ¼ cup chopped fresh Italian parsley
2-3 tablespoons chopped fresh tarragon
2 tablespoons chopped chives
1 tablespoon chopped fresh dill
salt and pepper to taste
(Chez Panisse adds: 2 tablespoons cilantro, 1 tablespoon basil as well as ¼ cup heavy whipping cream)

Directions

Run the garlic in the food processor until finely chopped. You will have to keep stopping to push the bits back down toward the blades. Of course you can also very very finely mince the garlic yourself to start, but then you’re just making more work.

Add the avocado, vinegar, shallots, anchovy, lemon juice and honey and pulse until fairly smooth (but not like a smoothie).

With the food processor running, drizzle oil through feed tube. Add herbs and process until combined. Transfer mixture to a bowl.

(At this point, if you were using cream, whisk in cream.)

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).

Original Palace Hotel Green Goddess Dressing

Makes 2 cups

Ingredients

1 cup mayonnaise
1/2 cup sour cream or plain yogurt
1/4 cup snipped fresh chives or minced scallions
1/4 cup minced fresh parsley
1/4 cup chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
Sea salt and freshly ground pepper to taste

Directions

Stir all the ingredients together in a small bowl until well blended (or if you prefer your dressing creamier, throw it all into a food processor or blender and pulse for 30 seconds.) Taste and adjust the seasonings. Use immediately or cover and refrigerate.

by Sarah J. Gim on June 16, 2011 · 13 comments

{ 13 comments }

Vandew June 16, 2011 at 10:06 pm

Wow…just wow. I’ve got all those herbs climbing all over my windowsills and outside in the garden, and a diet to get working on. Yummy, I’ll be busy!!!

Marla June 17, 2011 at 4:42 am

A gorgeous dressing – I too need to play around more with herbs.

louise June 17, 2011 at 6:30 am

drizzled on anything… glad to see you have anchovies in the dressing, wouldn’t be green goddess if it didn’t, love those little guys.

TasteSpotting June 17, 2011 at 12:06 pm

louise! hi! yes, LOVE anchovies in anything for the salt and flavor! but hopefully, it’s not diverging too much from the original recipe by not adding mayo or sour cream or eggs…!

Julie June 17, 2011 at 10:01 am

Have you tried freezing this? If so, does it freeze well? It would be nice to make a big batch, freeze it in an ice cube tray and then just use as you like.

TasteSpotting June 17, 2011 at 12:04 pm

julie ~ haven’t tried freezing, but i’m guessing it would be fine, since people do that a lot with pesto, and this is basically a multi-herb pesto (minus the cheese and nuts :D )

however.

the beauty of this is how green a gorgeous and fresh it is right when you make it. and no matter how much you make, you’re going to go through it pretty fast :)

Annie June 17, 2011 at 11:56 am

this sounds amazing, and so versatile! can’t wait to make this :)

Angela (Oh She Glows) June 19, 2011 at 8:24 am

Can’t wait to make this! Thank you :)

Alli June 20, 2011 at 2:06 am

Love it, you really can’t go wrong with a big bunch of herbs and the anchovies to finish it off, yum wish it was summer but I am already imagining this over cauliflower served hot as a side dish.

Peggy June 20, 2011 at 6:24 am

I’ve been seeing this dressing all over the blogosphere, but have never had the itch to try it. You’ve now convinced me though! =)

Emy August 22, 2012 at 4:59 am

I was just wondering how long this fabulous dressing lasts if kept in the fridge? I’m dying to try it out but I’m only cooking for one this week so I wouldn’t want it to spoil quickly. If it’s not long I’ll be trying it out next week instead. Thanks!

Sarah J. Gim August 23, 2012 at 11:07 am

Hi Emy! It’ll keep for a few days, but honestly, even though you’re cooking for one, you can use it with/on a lot things other than just salads…My rec? Make a half recipe and do it on a salad first. Then on eggs the next day. Then drizzled onto bread for a sandwich, or just as an herb-y olive oil dip for bread… :)

Emy September 2, 2012 at 8:04 am

Hi Sarah! Thanks for the tips!! I made the dressing and I could not stop eating my salad – I’m usually not even the biggest fan of salads so for me this says a lot!! I have since then drizzled it on just about anything. This dressing easily climbed to my nr 1 spot! An obsession has now taken place in my household and I can’t stop telling all of my friends about it :) Have a lovely Sunday!

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