Green Goddess Dressing Iii Recipes
GREEN GODDESS DRESSING
This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.
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- In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
- Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.
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- Pulse about 10 times to break down the herbs, and scrape down the sides of the bowl. Pulse another 10 times and scrape again. Run the processor to completely pulverize the greens, scraping down as necessary. Make sure you have processed the herbs enough so that there are no larger pieces left. The herbs will release a lot of flavor and some of their juices as they break down, which will give the dressing its characteristic color.
- Blend in the mayo. Then add the rest of the ingredients and process until smooth and creamy, about a minute.
- Taste for seasoning and adjust if necessary. Store in the refrigerator in an airtight jar. It will last about a week.
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