Name: Green Goddess Dressing
Total time: 10 min
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

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. <a href="https://cooking.nytimes.com/recipes/1019284-the-greenest-green-salad">Serve with this greenest-green salad.</a> Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken.  

Green Goddess Dressing

anchovy

mayonnaise, preferably Hellmann’s/Best Foods

full-fat Greek yogurt

parsley leaves

basil leaves

lemon juice

tarragon leaves

chives

Salt

black pepper

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.

Green Goddess Dressing

Total: 10 minutes

Servings: 1

Cost: $25.75 /serving

Author : Samin Nosrat

Ingredients

Instructions

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