If you’re ever wondering what to bring to a dinner party, brunch, or even holiday feast, look no further. It’s a cinch to make, fun to arrange, green and fresh and delicious. Throw all the ingredients into a food processor, blanch some vegetables, and you have the makings of a simple and beautiful platter.
And the best part about green goddess dressing is that you can use any herbs you want. My version uses parsley, tarragon, and chives; I’ve also seen it done with dill, basil, and probably any combination you desire. Add a green onion and a tad vinegar, and you’re golden…oops!…green.
Green Goddess Dressing
adapted from Gourmet, March 2002
Although I’m not one for major substitutions, I took one look at the original recipe and thought surely one can substitute something for that whole cup of mayonnaise. So I tried using half a cup plain yogurt and a half cup mayo, and ended up liking it very much: it was a bit tangy, not as thick, and overall deemed a good decision. I also upped the amount of herbs, as I like my dressing intensely aromatic.
1/2 cup mayonnaise
1/2 cup plain yogurt
3 anchovy fillets, minced (optional)
1 chopped scallion
2-3 tablespoons chopped fresh parsley
2-3 tablespoons chopped fresh chives
1-2 tablespoons chopped fresh tarragon
1 teaspoon tarragon (or white wine) vinegar
Salt and pepper, to taste
Purée all ingredients in a food processor or blender. Season with salt and pepper to taste, and pour into a small bowl nestled amongst an array of vegetables. My favorites are asparagus, snow peas, beans, carrots, celery and cucumbers; I usually blanch* the first four.
*On blanching: Bring a pot of water to boil and liberally salt. Cook vegetables in like batches until crisp-tender, about 3-5 minutes (depending on the vegetable.) When finished, “shock” them in a bowl of ice water in order to preserve freshness and color.