Recipe Green Goddess Dressing
GREEN GODDESS SALAD DRESSING
This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don't have fresh tarragon, you can use 1/4 teaspoon dried, instead.)
Provided by Barrett
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
- Refrigerate until ready to serve and pour over favorite salad or greens.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 2.6 g, Cholesterol 30.1 mg, Fat 58.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 8.8 g, Sodium 515 mg, Sugar 0.9 g
GREEN GODDESS SALAD DRESSING
It's no trick to fix this time-honored green goddess dressing at home. Made with fresh ingredients, it's excellent-a real treat compared to store-bought salad dressing. —Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a blender; cover and process until smooth. Transfer to a bowl or jar; cover and store in the refrigerator.
Nutrition Facts : Calories 109 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 101mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
GREEN GODDESS DRESSING RECIPE
Here's a great recipe from the '70s called Green Goddess dressing. Use it to dress a salad, as a dip with veggies, or as a side sauce for seafood or poultry.
Provided by Patti Estep
Categories Salad Dressing
Time 10m
Number Of Ingredients 11
Steps:
- Place parsley, chives and garlic in a food processor or blender and combine.
- Add remaining ingredients and mix well.
- Transfer to a bowl and serve or cover and refrigerate.
Nutrition Facts : Calories 112 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 tablespoons, Sodium 214 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GREEN GODDESS DRESSING
Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 15m
Yield Makes a little more than 1 1/2 cups
Number Of Ingredients 12
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.
GREEN GODDESS DRESSING
Provided by Ellie Krieger
Categories condiment
Time 12m
Yield 8 servings, about 1 cup, serving size: 2 tablespoons
Number Of Ingredients 7
Steps:
- Put all of the ingredients into a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container.
- Per Serving: Calories 30; Total Fat 2g (Sat Fat 0g, Mono Fat 1.3g, Poly Fat 0g); Protein 1g; Carb 2g; Fiber 1g; Cholesterol 0mg; Sodium 170mg
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
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 Kemp Minifie
Categories Herb No-Cook Quick & Easy Salad Dressing Mayonnaise Tarragon Chive Sour Cream Parsley Lemon Juice
Yield Yield: Makes about 1 1/4 cups
Number Of Ingredients 9
Steps:
- In a blender or food processor, blend together the mayonnaise, sour cream, scallion, anchovy paste, parsley, 2 tablespoons chives, tarragon, and 2 teaspoons lemon juice, stopping and scraping down the sides occasionally, and blending until the dressing turns green. Taste and blend in the remaining tablespoon chives and 1 teaspoon lemon juice, if desired. Season the dressing with freshly ground black pepper. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 4 days.
GREEN GODDESS DRESSING
This is a quick and easy Green Goddess dressing is a great dip for veggies, with or without anchovies.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- In a food processor, combine all of the ingredients. Process until smooth and creamy.
GREEN GODDESS DRESSING RECIPE
This classic West Coast dressing serves double duty as a thick and creamy dip for crudités or a flavorful dressing for robust lettuces and main dish salads. The addition of anchovies or anchovy paste is close to the original, but you can leave it out of the recipe and still create a delicious (and green) herb-filled dressing. This recipe is easy to make and stores up to a week in the refrigerator, so blend a batch on the weekend and use throughout the week. Drizzle Green Goddess Dressing over grilled chicken, seafood, or steak, dress a potato salad or stir into hot rice or pasta.
Provided by Nick Wallace
Categories Salad
Time 10m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Place all ingredients in a blender or food processor, and process until smooth, 30 to 45 seconds. Garnish with extra black pepper, if desired. Serve as a dip, or toss with salad greens. The dressing will last a week if stored in an airtight container in the refrigerator.
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.
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- Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
- Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.
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- In a food processor or blender, add garlic and pulse until finely chopped. Add anchovies, parsley, chives, tarragon, and chervil. Pulse until finely chopped.
- Add mayonnaise, sour cream, lemon zest, and lemon juice. Blend until smooth. Season to taste with salt and pepper and refrigerate until serving time.
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- Combine 3 (heaping) cups tender herbs (such as dill, parsely, cilantro, basil, mint, tarragon, and/or chives), ½ cup mayonnaise, ½ cup plain whole-milk yogurt (or sour cream, buttermilk, crème fraîche, or labneh), 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a big pinch of kosher salt in a blender.
- Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green, and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.
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