Ingredients
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onion, just the green parts
- 1/4 cup chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1/2 cup sour cream
- 2 tablespoons white wine vinegar
- 1 teaspoon anchovy paste (or 3 anchovies)
- 1 cup mayonnaise
- Kosher salt and freshly ground pepper to taste (white pepper is more pleasing to the eye)
- Cayenne pepper, optional
About this recipe
The dressing is based on the French Sauce Au Vert, or green sauce, which was used for many things other than dressing a salad. Many restaurant chefs make regular use of the dressing, twisted this way or that, and I find that Green Goddess is one of the most useful sauces I have in my arsenal of flavors. I use the dressing for salads of course (sprinkle some chive blooms over a salad this time of year) and also as a sauce for fish, especially salmon, or for a change of pace with shrimp. It’s awesome alongside a grilled steak, too. It elevates green beans and asparagus to classic heights, even more so by adding some chopped hard-boiled eggs for a more over-the-top spin. It also makes a wonderful dip for raw veggies. Use it as a base for potato or chicken salad for a dramatic shift, and green goddess dressing really shines in a crab salad.
You can lessen the calories by using low fat mayonnaise and sour cream, however the no fat stuff messes with the texture too much. Please don’t leave out the anchovies, you’ll never know they are there but you will miss them if you don’t. But most importantly: you cannot shortcut this dressing with dried herbs. The flavor becomes flat and sterile and you will have missed the “goddess” in the goddess. All the herbs are easily found in supermarkets.
Instructions
Blend all ingredients except the mayonnaise, salt and pepper, and cayenne in a blender or food processor, or with a hand stick blender.
Process until creamy. Fold in the mayonnaise and season to taste with the salt and pepper. Stir in cayenne to taste if using.
Transfer to an airtight container and chill at least an hour before serving, allowing the flavors to mingle. If too thick to pour, thin with a little milk. Keeps in the refrigerator for one week.
The dressing is quite versatile Think about pairing it with any food that would benefit from an herbaceous addition. Use as a sauce for fish, a grilled steak, or spoon over asparagus or green beans. And so you know, green goddess is to die for over those first summer tomatoes.
Yield: 2 cups
