Green Goddess Dressing
Updated November 21, 2022
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
½ cup canola oil or grapeseed oil
½ cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper
Nutritional analysis per serving
12 grams carbs; 52 milligrams cholesterol; 1844 calories; 92 grams monosaturated fat; 85 grams polyunsaturated fat; 22 grams saturated fat; 200 grams fat; 3 grams fiber; 1013 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
To make your own mayonnaise, beat an egg yolk in a bowl. Wrap a damp dishtowel around the base of the bowl so that it will not move around on your work surface as you whisk. Drop by drop, whisk in ¼ cup of canola or grapeseed oil. When the mixture looks emulsified and stable, add another ¼ cup of oil (canola, grapeseed or olive oil) in a slow stream. Season to taste with salt and, if you wish, a drop of lemon juice.
Advance preparation: This dressing will keep for a couple of days in the refrigerator but tastes best when freshly made.
Private Notes
Comments
People people! Stop whisking your mayo and get an immersion blender. Use a pyrex measuring cup, egg on the bottom, cover it in oil and blend from the bottom up. Boom, instant mayo, aioli, caesar dressing, vinaigrette... perfect emulsions every time.
Just made this... I added 1/4 C fresh basil and 1 tablespoon fresh marjoram. It is swear words inducing in the very best way. Crisp romaine and sweet tomatoes will be very glad to have it. Thanks for this recipe, it's a winner! And yes, add the anchovies.
I use kalamata olives rather than anchovies (we are vegetarian) and has a great flavor. Use a variety of green things like basil, green onions, whatever is in the house....easy to change it up.
I replaced the parsley with sorrel...not quite the same amount, but close...and oh man did it make this POP! And it stayed "poppy" even after a few days. I don't keep whole anchovies around so I used anchovy paste. I eyeballed it so I can't say for sure, but it was about 2 tsp. Subbed in dried basil for the tarragon. I don't hate tarragon but I'm not going to bother buying it, either.
Great flavor! Beautiful color! I did 1/2 mayo and 1/2 greek yogurt, otherwise followed recipe as written.
I have a thing for tarragon. Can't stand it. Can always pick it out when it's in something. Do you feel that this recipe needs it or is it good without?
@Good You can use whatever combo of herbs that you fancy