Chez Panisse Vegetables Green Goddess Dressing Recipes

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GREEN GODDESS DRESSING- CHEZ PANISSE



Green Goddess Dressing- Chez Panisse image

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

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)

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.

CHEZ PANISSE VEGETABLES GREEN GODDESS DRESSING



Chez Panisse Vegetables Green Goddess Dressing image

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

1 shallot
1 clove garlic
1/4 cup white balsamic vinegar
½ lemon
½ lime
2 anchovies, finely minced, optional-I never use anchovies anymore
1 avocado
¾ cup olive oil
½ cup cream, optional-I never use the cream anymore
a ton (at least 1 cup) of chopped herbs such as parsley, tarragon, cilantro, basil, and chives
Salt and Pepper

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.

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