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.

RECIPE: GREEN GODDESS DRESSING



Recipe: Green Goddess Dressing image

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

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

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

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