Green Goddess Dressing

Name: Green Goddess Dressing
Total time: 15 min
Yield: Makes a little more than 1 1/2 cups
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; 1/2 cup canola oil or grapeseed oil; 1/2 cup mayonnaise, preferably homemade (see note); Kosher salt; freshly ground pepper

By Martha Rose Shulman

Updated Nov. 22, 2022

Green Goddess Dressing — Andrew Scrivani for The New York Times

Total Time: 15 minutes
Rating: 5(1,250)
Comments: Read comments

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes. Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

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Ingredients

Yield:Makes a little more than 1½ cups

1cup parsley leaves
1cup packed watercress or spinach leaves, stemmed
2tablespoons tarragon leaves, rinsed
3tablespoons minced chives
1garlic clove, roughly chopped
2anchovy fillets, preferably salt-packed
3tablespoons fresh lemon juice
1tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
½cup canola oil or grapeseed oil
½cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Ingredient Substitution Guide

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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.

Tips

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.

Ratings

5 out of 5

1,250 user ratings

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Comments

Gene7 years ago

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.

KarenChicago7 years ago

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.

Regina6 years ago

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.

Barbara1 month ago

Used Greek Yogurt in place of mayo...all around delish!

p. Dawson1 month ago

Skip the garlic and use fresh chives.

Kara4 months ago

We used miso as a sub for the anchovies, and it gave it that same salty depth. It would be a good substitution if you were looking for vegan ideas!

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