The other day I found an old Bon Appetit magazine in amongst a stack of other things. Not where it should have been, and un-read. It must have been about 2009 when Molly Wizenberg starting writing a column for the magazine. She told the story about how she’d recently “discovered” green goddess dressing. Until that point she’d never heard of it, but tipped her hat to some of the older readers who probably did know of it. Certainly I did – it used to be a regular at restaurants, before the day that restaurants used ready-made dressings. My mother didn’t make it, but I recall one of the restaurants our family frequented served it.
By tradition, green goddess is a mayo and/or sour cream based dressing. It originates from a hotel in San Francisco in the mid 1920’s and honored a stage actress who starred in a play about “green goddesses.” If you do a search for the recipe you’ll find oodles of variations (including some with tofu instead of mayo). And most recently, some with avocado (like this one).
The dressing is filled with lots and lots of fresh herbs – that’s what makes it green, you see. I was just positive I’d already blogged about green goddess, but in doing a search here on my blog – and amongst my recipes – I came up short. Having made this dressing from the magazine, I now want to find my other, older recipe and make a comparison.
Molly’s recipe uses similar ingredients to the original – except mayo and sour cream. Her dressing is based on one she found in a Chez Panisse cookbook (the one about vegetables). So because I had aging avocados in the refrigerator, I decided to try Molly’s version. When I got done with it I wasn’t so sure I liked it – too blah, I thought. After letting it chill for an hour or so I still didn’t think it was “right,” so I added in a couple tablespoons of mayo. Once that was mixed in, it took on more of the taste of a green goddess, to me anyway. So, I’ve altered Molly’s recipe a bit. Meanwhile, I’m going to keep searching for my recipe which is being very elusive at the moment. If I find it I’ll do a comparison. With some leftovers of this I served a dollop – well, this stuff doesn’t “dollop,” as it’s a thin pourable dressing. But I served it on top of the Beef Burgers I made a few days ago. And the rest of it was used on green salads. It could also be a dip – it’s flavorful enough for that. This recipe is certainly lower in fat than the real stuff, so you might want to give it a try. With avocado in it, it won’t keep very long – so use it up in a few days. That’s why I made a small batch with just 1/4 of an avocado to start with.
Avocado Green Goddess Dressing
Recipe By: Adapted from Molly Wizenberg article, Bon Appetit, 2009
Serving Ideas: Although this is intended to be a salad dressing for greens, it also works well as a dip for fresh vegetables. It’s not thick, however, but more like a pourable dressing. If you want it thicker, add some thick sour cream or thick Greek yogurt. It also makes a great “sauce” on a fish fillet, a chicken breast, or leftover beef.
NOTES: If you have a small food processor, this will work better than with a large one, as the quantity is small and it will just spray the ingredients all around a large workbowl. The original recipe was for a double recipe. I added the mayonnaise to this recipe, and added chives rather than cilantro. This is not a true Green Goddess dressing, as the original contains no avocado – but uses equal quantities of sour cream and mayo. Salads require a bit more dressing – I think – than usual because the base ingredient here is avocado. You can use your own combination of herbs – like watercress, mint, even sage. It will change how it tastes, but that’s the fun of it!
1/4 avocado — about 3 1/2 ounces
1 1/2 tablespoons white wine vinegar
1 small garlic clove — minced
1 1/2 teaspoons anchovy fillets — finely chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon fresh lime juice
1 pinch sugar
1/2 small shallot — peeled, chopped
1/4 cup olive oil — plus 2 tablespoons
2 tablespoons heavy cream
2 tablespoons Italian parsley — chopped
1 tablespoon fresh tarragon
1 tablespoon fresh chives
1/2 tablespoon fresh basil — chopped
2 tablespoons mayonnaise
1. In a food processor combine the first 7 ingredients and pulse until it’s a coarse puree. With machine running, gradually add through the feed tube the oil until blended well.
2. Transfer mixture to a small jar and whisk in the cream and mayonnaise. Then add the minced parsley, tarragon, chives, and basil. Whisk until it’s completely blended, then season to taste with salt and pepper.
3. Cover and chill for at least 3 hours. Do not leave it out at room temp as the dressing will separate. Will keep for a few days.
Per Serving (this is the full recipe that makes about a cup): 892 Calories; 97g Fat (94.0% calories from fat); 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 450mg Sodium.
A year ago: Cabbage Salad with Corn, White Beans, Raisins and Thyme
Two years ago: Black Bean Layered Dip
Three years ago: Lemon Rice Pilaf

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