California Avocado season has ended.

Greenest Goddess Dressing and Dip

Total time:

10 min

Prep time:

10 min

Cook time:

n/a

Greenest Goddess Dressing and Dip

Share:

I’d always thought that green goddess salad dressing was so named for its reliance upon an abundance of tender, bright green herbs but, in fact, it was created at the San Francisco Palace Hotel in 1923, after a popular play of that era, The Green Goddess. Similar to other creamy dressings, it is made with half mayonnaise and half sour cream or yogurt and a large amount of herbs, chief among them being tarragon, a woefully underused herb. The anise-like tarragon and chives or scallions lend a mild bite. I add a ripe avocado to my version! This verdant, refreshing dressing is perfect on crunchy romaine lettuce, but it can also be served as a dip for crudité or boiled, roasted, or fried potatoes and roasted chicken.

Ingredients

Serves: 2

3/4 cup mayonnaise, or Aioli
3/4 cup sour cream, or Greek yogurt
3 Tbsp. tarragon, finely chopped
1/4 cup flat-leaf parsley, finely chopped
2 Tbsp. chives, or scallions, finely chopped
1 lemon, juiced
2 olive oil- or salt-packed anchovies, rinsed, finely chopped
1 ripe, Fresh California Avocado, seeded, peeled and cut into quarters
3 Tbsp. carrot tops, finely chopped
1/4 tsp. sea salt
1/8 tsp. ground black pepper, or to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

(Yields 2-1/2 cups)

  1. Combine the mayonnaise, sour cream or yogurt, tarragon, parsley, chives or scallions, lemon juice, anchovies, avocado, carrot tops, and salt in a blender and blend until smooth. Taste and adjust the seasoning, adding pepper to taste. Serve immediately.
  2. Store in a jar with a tight-fitting lid in the refrigerator for up to one week.

Serving Suggestion: Enjoy over chicken, fish or a salad. Serve immediately or store in a jar with a tight-fitting lid in the refrigerator for up to 1 week.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright (c) 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.

About the author

Recipe developed by Liz Prueitt for a California Avocado/Food 52 Promotion.

Comments

(0 Ratings)