Recipes

Green Goddess Dressing

The sauce continues to be bright, herbaceous and downright addictive
26 Ratings
100% would make again
Green Goddess Dressing
Photo: Lizzie Munro/Tasting Table

This month, Tasting Table celebrates all things salad. Keep your cool with us.

If there is any time to make green goddess dressing, it's right now, when there are so many beautiful herbs to choose from at the market. This version of the classic dressing is loosely adapted from the original recipe, whose origin traces back to the Palace Hotel in San Francisco in 1923, as well as a version from Alice Waters's Chez Panisse. Our recipe calls for making a batch of herb oil that's whisked with egg yolk to make a super-herby mayonnaise base. Then macerated shallots and garlic are added—in addition to more herbs and smashed avocado for even more velvety texture. Trust us, you'll want to dress your salad, dip your vegetables and even serve barbecue chicken alongside this downright addictive dip.

Green Goddess Dressing

Recipe from the Tasting Table Test Kitchen

Yield: 1¼ cups

Prep Time: 35 minutes

Cook Time: N/A

Total Time: 35 minutes

Ingredients

1 small shallot, sliced

1 garlic clove, sliced

2 teaspoons white wine vinegar

1 tablespoon fresh lemon juice

½ cup loosely packed parsley leaves, divided

¼ cup cilantro leaves

¼ cup basil leaves

½ cup light olive oil

1 large egg yolk

1 tablespoon water

½ avocado

3 tablespoons finely chopped tarragon

1 tablespoon finely chopped chervil

Kosher salt and freshly ground black pepper, to taste

Directions

1. In a small bowl, combine the shallot, garlic, vinegar and lemon juice. Let sit for 10 minutes.

2. 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. 

3. 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.

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