Wednesday, June 3, 2009

Green Goddess Dressing

Matt bookmarked this recipe from Bon Appetit May '09 & I thought it was Alice Water's recipe but when I went to make it I noticed it was actually Molly Wizenberg's version of Alice Water's. I was a little unsure about whether or not I'd like it but it was really light & fresh & perfect on the first harvest from our garden.
First harvest
I was a little confused about how much avocado to use in the recipe. It said "1/2 ripe medium avocado, about 7 oz." So, does that mean you want 7 oz of avocado or half of a 7 oz avocado? I don't believe I've ever seen a 14 oz avocado. My avocado was only 5 oz once the pit was removed soI decided to just wing it & throw in the whole thing figuring I was coming in somewhere in the middle. I think the consistency came out just fine & the avocado flavor isn't too little or too much.
Green Goddess
We really enjoyed the herbal flavor of this dressing. Ours was pretty heavy with the licoice flavor of the tarragon because I was a little short on cilantro & parsley but changing the amounts of the different herbs is a great way to give this dressing different flavors each time. I'm betting after sitting overnight it's going to be even better on a salad at lunch today.

Green Goddess Dressing
(adapted from Bon Appetit May '09)

5 oz ripe avocado
3 T champagne vinegar
1 clove garlic, minced
1 t lemon juice
1/2 t lime juice
1/4 t sugar
3/4 c extra virgin olive oil
1/4 c heavy whipping cream
3 T fresh Italian parsley, chopped
2 T fresh tarragon, chopped
2 T fresh cilantro, chopped
1 T fresh basil, chopped
1 T shallot, chopped
salt & pepper

Blend the first six ingredients in a food processor into a purée. While processing slowly add the olive oil. Blend well. Pour into a bowl or storage container. Whisk in the cream & then add the herbs & shallots. Season with salt & pepper. Chill for a couple of hours before serving. Whisk right before serving.

Makes 2 cups

Oh yeah, the original recipe called for one anchovy which we left out as well (mainly because I wasn't buying a can for one) so this version did require a good bit of salt to make up for it.

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13 comments:

  1. shopgirlJune 3, 2009 at 7:44 AM

    that looks lovely. Avocado! Yummy!

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  2. JeffJune 3, 2009 at 8:50 AM

    I don't think you could ever go wrong with more avocado than asked for.

    Nicely done and love a great garden fresh salad!

    I normally stock the jars of anchovies and just grab one when I need one versus opening up the tins.

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  3. amycaseycooksJune 3, 2009 at 8:53 AM

    I also planted lettuces this year. They are coming along nicely and I hopefully will keep them away from the deer, groundhogs, and bunnies.

    Thanks for the new dressing post.

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  4. CarrieJune 3, 2009 at 10:42 AM

    I've never thought to use avocado to make a dressing, but it's a great idea!

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  5. Beth (jamandcream)June 3, 2009 at 1:10 PM

    Great summer dressing. I'll have to persuade hubby he likes avocado

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  6. JenJune 3, 2009 at 1:43 PM

    I never actually knew what went into a green goddess dressing... I'll have to give it a try next time I have avocados.

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  7. vanillasugarblogJune 3, 2009 at 2:12 PM

    I love that dressing sooo much. I use it on sammies & hummus.

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  8. MargieJune 3, 2009 at 5:13 PM

    That recipe caught my eye also. I loved the creamy mouthfeel. The intense flavor is unexpected in such a beautiful pale green color. I used a squirt from a tube of anchovy paste. Looks gorgeous on your homegrown lettuce.

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  9. Christina KimJune 3, 2009 at 10:34 PM

    You had me at "avocado"! what a lovely combo of herbs. If only I had a food processor.

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  10. GiffJune 3, 2009 at 11:38 PM

    love that top shot of the lettuce Kat!

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  11. graceJune 4, 2009 at 11:21 AM

    are avocados usually in green goddess dressing? if so, i've been missing out!

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  12. AllenJune 4, 2009 at 10:55 PM

    I had flagged this recipe in the magazine too but haven't yet tried it. Looks good!

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  13. Alicia FoodycatJune 7, 2009 at 5:54 AM

    Look at your cute little lettuce!

    I love the sound of that dressing.

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