Green Goddess Dressing Chez Panisse Recipes

CHEZ PANISSE VEGETABLES GREEN GODDESS DRESSING

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

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.

GREEN GODDESS DRESSING

Steps:

• Whisk together all the ingredients or puree them until smooth in a food processor. Serve the dressing over mixed greens and lettuce. Store unused dressing refrigerated in an airtight container.

RECIPE: GREEN GODDESS DRESSING

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.

GREEN GODDESS DRESSING

Steps:

• Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.

GREEN GODDESS DRESSING

Steps:

• In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

CHEF JOHN'S GREEN GODDESS DRESSING

Steps:

• Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

HEARTS OF ROMAINE & GREEN GODDESS DRESSING

Steps:

• Remove the outer dark leaves from the romaine lettuce, or any damaged outer leaves from the Little Gems. Cut off the stem ends and separate the leaves. Wash the leaves thoroughly and spin-dry in batches. Roll them up in a clean dish towel and refrigerate until ready to serve.
• Peel and finely dice the shallot and garlic, and in a medium bowl, macerate in the white wine vinegar and lemon juice. Rinse, bone, and finely chop the anchovies and add to the bowl. Add the avocado flesh and mash the mixture with a fork. Whisking with the fork, gradually incorporate the olive oil and cream, as if making a thin mayonnaise. Stir in the parsley, tarragon, cilantro, and basil, and add a few grinds of black pepper and a pinch of salt. Taste and add more salt or vinegar if needed.
• Arrange the lettuce in a large bowl, on a platter, or on individual plates, and pour the dressing over the leaves. Sprinkle with the chives and serve.