Chopped Leaf Goddess Dressing Food

GREEN GODDESS DRESSING

Steps:

• Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.

CHEF JOHN'S GREEN GODDESS DRESSING

Steps:

• Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

CREAMY GREEN GODDESS DRESSING

Steps:

• Soak anchovies in milk for 15 minutes. Drain; discard milk. Rinse anchovies.
• Puree in a blender with remaining ingredients until smooth and pale green. Add 1 to 2 tablespoons water, if needed. Season with salt and pepper.

BUTTERMILK GREEN GODDESS DRESSING

Steps:

• In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

GREEN GODDESS SALAD DRESSING

Steps:

• Place all ingredients in a blender; cover and process until smooth. Transfer to a bowl or jar; cover and store in the refrigerator.

GREEN GODDESS DRESSING

Steps:

• In a blender or food processor, blend together the mayonnaise, sour cream, scallion, anchovy paste, parsley, 2 tablespoons chives, tarragon, and 2 teaspoons lemon juice, stopping and scraping down the sides occasionally, and blending until the dressing turns green. Taste and blend in the remaining tablespoon chives and 1 teaspoon lemon juice, if desired. Season the dressing with freshly ground black pepper. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 4 days.

GREEN GODDESS DRESSING FOR SOUTHWESTERN COBB SALAD

Steps:

• Combine ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container up to 3 days.

TAHINI GODDESS SALAD DRESSING

Steps:

• Combine everything in a blender, immersion blender, or food processor. Do not blend for longer than necessary or it will get too thick.
• Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it's the consistency you prefer.
• Add a teaspoon more vinegar or soy for a stronger flavor.
• A teaspoon more toasted sesame oil will add a "richer" flavor.
• Store in the fridge in a jar with a tight fitting lid.

G'S GODDESS SALAD

Steps:

• In a large salad bowl, toss lettuce, cherry tomatoes, and almonds. Drizzle with the Green Goddess Dressing and season with salt, pepper, and then toss again. Serve on plates and top with more almonds and a sprinkling of feta.
• Add the parsley, tarragon, basil, shallot, garlic, buttermilk, light sour cream, vinegar, and lemon juice to a blender or food processor and blend until smooth.