Green Goddess Dressing

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes. Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

Ingredients

• 1 cup parsley leaves
• 1 cup packed watercress or spinach leaves, stemmed
• 2 tablespoons tarragon leaves, rinsed
• 3 tablespoons minced chives
• 1 garlic clove, roughly chopped
• 2 anchovy fillets, preferably salt-packed
• 3 tablespoons fresh lemon juice
• 1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
• ½ cup canola oil or grapeseed oil
• ½ cup mayonnaise, preferably homemade (see note)
• Kosher salt
• freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    154 calories; 16 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 4 milligrams cholesterol; 121 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes a little more than 1 1/2 cups

Preparation

1. In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

• To make your own mayonnaise, beat an egg yolk in a bowl. Wrap a damp dishtowel around the base of the bowl so that it will not move around on your work surface as you whisk. Drop by drop, whisk in 1/4 cup of canola or grapeseed oil. When the mixture looks emulsified and stable, add another 1/4 cup of oil (canola, grapeseed or olive oil) in a slow stream. Season to taste with salt and, if you wish, a drop of lemon juice.
• Advance preparation: This dressing will keep for a couple of days in the refrigerator but tastes best when freshly made.

15 minutes