Green Goddess Dressing

Name: Green Goddess Dressing
Total time: 10 min
Yield: 1 1/2 cups
Ingredients: 2 oil-packed anchovy fillets; 1/2 cup mayonnaise, preferably Hellmann’s/Best Foods; 1/3 cup full-fat Greek yogurt; 1/2 cup parsley leaves; 1/3 cup basil leaves; 1 to 2 tablespoons lemon juice; 2 tablespoons finely chopped fresh tarragon leaves; 3 tablespoons minced chives; Salt; Freshly ground black pepper

Recipe from Jessica Battilana

Adapted by Samin Nosrat

Green Goddess Dressing — Gentl and Hyers for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Amy Wilson.

Total Time: 10 minutes
Rating: 4(3,223)
Comments: Read comments

Unlike more complicated versions of green goddess, this one, adapted from the cookbook author Jessica Battilana, comes together quickly in a food processor. Mayonnaise and full-fat Greek yogurt give the dressing richness and tang, while parsley, basil and tarragon lend the springtime perfume of fine herbs. Two anchovy fillets offer salt and a rumor of umami. The recipe is so mouth-smackingly perfect that it doesn’t require any adjusting. Serve with this greenest-green salad. Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken. —Samin Nosrat

Featured in: A Green Goddess Dressing for When Speed Matters

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Ingredients

Yield:1½ cups

2oil-packed anchovy fillets
½cup mayonnaise, preferably Hellmann’s/Best Foods
⅓cup full-fat Greek yogurt
½cup parsley leaves
⅓cup basil leaves
1 to 2tablespoons lemon juice
2tablespoons finely chopped fresh tarragon leaves
3tablespoons minced chives
Salt
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.

Ratings

4 out of 5

3,223 user ratings

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Comments

Cariad7 years ago

I have also been making green goddess dressing more or less like this for years, sometimes going a little heavier on the anchovy and tarragon and using a couple of scallions as well. And guess what? You can use a similar cheat to make Caesar dressing— just add lemon juice, garlic, anchovy and Parmesan to mayo (I’m partial to Trader Joe’s organic) and blend. One more thing—I use my immersion blender instead of a food processor— way easier clean-up.

fyid99@aol.com7 years ago

What non-dairy ingredient can I substitute for 1/3 cup Greek yogurt?

Patrise Henkel7 years ago

I make green goddess by packing a half-pint mason jar with herbs, whatever I have, or parsley & scallions in winter. Then I fill the jar 1/3 with olive oil, another third with rice vinegar. Endless variations: You can throw in garlic if you like. Use tahini in place of the oil, with lemon juice, not vinegar. Experiment! Mason jars are the same size as a standard blender base. Screw the base on the jar and whiz away to perfection.

65volvoj2 weeks ago

My go-to dip for parties. Easy to sub any herbs you have on hand but the tarragon is a must!

Michael Costello4 months ago

Substitute Tahini for Mayo and white miso for anchovies

Morgan Judge8 months ago

Didn’t have tarragon but was so delicious even without it. Added a little olive oil cause I eyeballed the ingredients and it was a bit thick.

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