Green Goddess DressingTip - make your Green Goddess Dressing ahead - it should sit in the fridge for at least 3 hours. I have a tendency NOT to read recipes before jumping in... this one only sat in the fridge for an hour and was a little mild, the flavor develops with time.
I got this from Bon Appetit Magazine in my favorite feature, "Molly Wizenberg's Cooking Life." Everything she writes about sounds delicious. This was from their May 2009 issue. My husband Steve and I love the bottled goddess dressings but she says they are no comparison to the real deal.
I got this from Bon Appetit Magazine in my favorite feature, "Molly Wizenberg's Cooking Life." Everything she writes about sounds delicious. This was from their May 2009 issue. My husband Steve and I love the bottled goddess dressings but she says they are no comparison to the real deal.
- 1/2 ripe medium avocado (about 7 ounces)
- 3 tablespoons white wine vinegar
- 1 garlic clove, finely chopped
- 1 oil-packed anchovy, very finely chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fresh lime juice
- 1/4 teaspoon sugar
- 3/4 cup olive oil
- 1/4 cup heavy whipping cream
- 3 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh basil
- 1 small shallot, finely chopped (about 1 tablespoon)
Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream. Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine.
Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and re-whisk before serving.
Can be made 1 day ahead. Keep chilled.