Greengreekgoddessdressing 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.
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
GREEN GODDESS DRESSING
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 11
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 II
Instead of using mayonnaise as a base, this recipe calls for evaporated milk.
Provided by Rinnie
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a blender, combine the evaporated milk, chopped green onions, lemon juice, anchovy paste, salt, oil, parsley, garlic and tarragon. Blend until smooth and refrigerate until chilled.
Nutrition Facts : Calories 57.7 calories, Carbohydrate 5.3 g, Cholesterol 9.8 mg, Fat 3.1 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 483.7 mg, Sugar 3.5 g
GREEN GODDESS DRESSING
The original recipe from the chef at the Palace Hotel, San Francisco; circa 1925. It remains a popular dressing.
Provided by venus2
Categories Salad Dressings
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a blender or processor, combine all ingredients and blend until smooth.
- Cover & refrigerate until needed (up to one week). Dressing thickens slightly with chilling.
Nutrition Facts : Calories 608.2, Fat 52.5, SaturatedFat 17, Cholesterol 80.2, Sodium 1616.8, Carbohydrate 27.8, Fiber 0.5, Sugar 6.5, Protein 9.4
GREEN GODDESS DRESSING
This appeared in the Montreal Gazette after some one requested a printed version of the recipe they tried several years ago. There really is only three instructions to this recipe so it is really simple to make.
Provided by Studentchef
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Stir all the ingredients together in a small bowl until well blended.
- Taste and adjust seasonings.
- Use immediately or cover and refrigerate.
Nutrition Facts : Calories 588, Fat 51.3, SaturatedFat 12.5, Cholesterol 65.5, Sodium 1106, Carbohydrate 31, Fiber 0.4, Sugar 9.9, Protein 4.4
GREEN GODDESS DRESSING AND DIP
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Combine sour cream, mayonnaise, anchovy, parsley, basil, white and pale-green parts of scallions, 1/2 teaspoon salt, and a pinch of pepper in a food processor and puree until smooth. Transfer to a bowl.
- Finely chop scallion tops and stir into dressing along with tarragon. Season with salt and pepper and serve with crudites or crostini.
GREEN GODDESS DRESSING
Unlike more complicated versions of green goddess, this one, adapted from the cookbook author Jessica Battilana, comes together quickly in a food processor. Mayonnaise and full-fat Greek yogurt give the dressing richness and tang, while parsley, basil and tarragon lend the springtime perfume of fine herbs. Two anchovy fillets offer salt and a rumor of umami. The recipe is so mouth-smackingly perfect that it doesn't require any adjusting. Serve with this greenest-green salad. Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken.
Provided by Samin Nosrat
Categories weeknight, salads and dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 32 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 342 milligrams, Sugar 1 gram
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