CHEZ PANISSE VEGETABLES GREEN GODDESS DRESSING
Source: Chez Panisse Vegetables As noted above, this dressing is great as a dip for crisp vegetables or wedges of little gem lettuces or tossed with any greens for a simple salad.
Provided by Alexandra Stafford at alexandracooks.com
Time 10m
Number Of Ingredients 11
Steps:
- Peel and chop fine the shallot and garlic and macerate in the vinegar, a big squeeze of lemon, and a smaller one of lime. Add 1/2 teaspoon kosher salt. Let sit for at least 10 minutes.
- Add the anchovy, if using, and the flesh of the avocado. Mash together with a fork. Whisking with the fork, gradually incorporate the olive oil and cream (if using) - as if you were making a thin mayonnaise.
- Add the herbs. Taste and adjust the seasoning to taste with salt (1/4 teaspoon at a time), pepper, or more vinegar if necessary.
EASY GREEN GODDESS DRESSING
This homemade green goddess dressing recipe is so easy to make! It's creamy, fresh, completely delicious-and a great way to use up your leafy herbs. Recipe yields about 1 1/4 cups dressing; multiply if desired.
Provided by Cookie and Kate
Categories Salad dressing
Time 5m
Number Of Ingredients 6
Steps:
- Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
- Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.
Nutrition Facts : ServingSize 1/4 cup, Calories 60 calories, Sugar 2.5 g, Sodium 255.6 mg, Fat 2.9 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.3 g, Protein 5.4 g, Cholesterol 7.4 mg
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
GREEN GODDESS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 11
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.
AUTHENTIC GREEN GODDESS DRESSING
This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!
Provided by THELASTBARON
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine the mayonnaise, creme fraiche, green onion, chives, parsley, anchovy paste, lemon juice, salt and pepper in the container of a food processor or blender. Blend until you have a thick, rich, creamy delicious dressing.
Nutrition Facts : Calories 155.6 calories, Carbohydrate 2 g, Cholesterol 26.5 mg, Fat 16.6 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.2 g, Sodium 391 mg, Sugar 0.8 g
GREEN GODDESS DRESSING- CHEZ PANISSE
Saw this in an issue of Bon Apetit - adding it here so I can have it electronically in one of my cookbooks.
Provided by TheBeave
Categories Salad Dressings
Time 20m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 14
Steps:
- 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 rewhisk before serving.
RECIPE: GREEN GODDESS DRESSING
Learn to make an updated green goddess dressing with shallots, garlic, herbs and homemade mayonnaise.
Provided by Tasting Table Staff
Categories Condiments, Sauces
Time 35m
Number Of Ingredients 14
Steps:
- In a small bowl, combine the shallot, garlic, vinegar and lemon juice. Let sit for 10 minutes.
- Meanwhile, in a blender or food processor, purée the parsley, cilantro and basil on medium speed. Slowly add the olive oil and blend, stopping to scrape down the sides, until the mixture becomes a smooth, bright green purée. Add the reserved shallot mixture and purée until smooth.
- In a large mixing bowl, whisk the egg yolk. Slowly add the herb oil, drop by drop, in a thin, steady stream until it begins to emulsify into a mayonnaise-like consistency. Continue adding the olive oil, whisking constantly, until all the olive oil is incorporated. Stir in the water to thin out the mayonnaise. Smash the avocado into the mayonnaise using a fork or whisk, then whisk in the tarragon and chervil. Season with salt and pepper.
Nutrition Facts : Calories 624 calories, Carbohydrate 12 g carbohydrates, Cholesterol 92 mg cholesterol, Fat 64 g fat, Fiber 5 g fiber, Protein 5 g protein, SaturatedFat 9 g saturated fat, ServingSize 0 g, Sodium 420 mg, Sugar 2 g, TransFat 0 g
HEARTS OF ROMAINE & GREEN GODDESS DRESSING
Steps:
- Remove the outer dark leaves from the romaine lettuce, or any damaged outer leaves from the Little Gems. Cut off the stem ends and separate the leaves. Wash the leaves thoroughly and spin-dry in batches. Roll them up in a clean dish towel and refrigerate until ready to serve.
- Peel and finely dice the shallot and garlic, and in a medium bowl, macerate in the white wine vinegar and lemon juice. Rinse, bone, and finely chop the anchovies and add to the bowl. Add the avocado flesh and mash the mixture with a fork. Whisking with the fork, gradually incorporate the olive oil and cream, as if making a thin mayonnaise. Stir in the parsley, tarragon, cilantro, and basil, and add a few grinds of black pepper and a pinch of salt. Taste and add more salt or vinegar if needed.
- Arrange the lettuce in a large bowl, on a platter, or on individual plates, and pour the dressing over the leaves. Sprinkle with the chives and serve.
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