Green Goddess Dressing

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. <a href="https://cooking.nytimes.com/recipes/1019284-the-greenest-green-salad">Serve with this greenest-green salad.</a> Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken.

Ingredients

  • 2 oil-packed anchovy fillets
  • 1/2 cup mayonnaise

    preferably Hellmann’s/Best Foods

  • 1/3 cup full-fat Greek yogurt
  • 1/2 cup parsley leaves
  • 1/3 cup basil leaves
  • 1 to 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh tarragon leaves
  • 3 tablespoons minced chives
  • Salt
  • Freshly ground black pepper

Directions

  1. 1

    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.

Green Goddess Dressing

Green Goddess Dressing

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About this Recipe

Craving a classic, vibrant Green Goddess Dressing that tastes incredibly fresh and comes together in a flash? This recipe offers the iconic, creamy flavor you love, easily whipped up to elevate any meal.

What sets this Green Goddess apart is its clever blend of rich creaminess from both mayonnaise and full-fat Greek yogurt, providing a satisfying tang. The true magic, however, lies in its springtime perfume of fine herbs: parsley, basil, and tarragon. A secret weapon? Two oil-packed anchovy fillets lend a rumor of umami and a subtle savory depth, without being overtly fishy—a touch that transforms the dressing from good to "mouth-smackingly perfect."

Get ready to experience a dressing that is both luxuriously smooth and wonderfully vibrant, bursting with the fresh, herbaceous notes of its namesake. The tang from the yogurt and a kiss of lemon juice brighten the richness, while the chives add a delicate oniony finish. It's a harmonious blend of flavors, designed to bring a sophisticated, refreshing lift to whatever you're serving.

While this dressing is perfect as written, you can certainly explore variations. For a slightly different herbal profile, you might adjust the balance of parsley, basil, and tarragon to your preference, though the original blend is truly special. If you're looking to enhance the brightness, a little extra lemon juice can be added to taste. Remember, the anchovies are there for subtle depth, not a fishy flavor, so consider keeping them in for the intended complexity.

This versatile dressing is an ideal companion for a crisp green salad, turning a simple dish into something extraordinary. Beyond salads, it makes a fantastic dip for fresh vegetables like carrots, cucumbers, and radishes, or a delightful accompaniment to grilled fish or chicken, adding a gourmet touch to your main courses.

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