Green Goddess Dressing
I make this every time I make a Cobb Salad. I will eat it as a veggie dip, too. Or maybe, with just a spoon! It’s that good!
Equipment
- Electric blender or immersion blender
Ingredients
- 2 cups parsley leaves, hardy stems removed
- 5 ounces arugula
- 1/2 ounce package fresh tarragon leaves
- 3/4 ounce package fresh chives, chopped
- 3 cloves garlic, smashed
- 2 teaspoons anchovy paste
- 4-6 tablespoons fresh lemon juice, (start with 4 tablespoons, you can always add later)
- 2 tablespoons plus 2 teaspoons sherry vinegar
- 1/2 cup avocado oil, or other neutral oil
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
Instructions
- Place first 11 ingredients (parsley through salt) into a blender and blend until smooth.
- Add mayo and sour cream and blend again. Taste for salt and tang from lemon and adjust as needed.
Notes
Recipe adapted from NYT Cooking Green Goddess Dressing, https://cooking.nytimes.com/
Nutrition Facts
Green Goddess Dressing
Amount per Serving
Calories
170
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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