Chez Panisse Vegetables Green Goddess Dressing Recipes

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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.

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.

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