Way back before my taste in food developed to the point where it is today, I didn’t like lettuce. It was a texture thing. So, as a result, I didn’t eat salads. I was in high school I first began enjoying salads, which is really very old. But my palate obviously developed slowly.
I remember spreading a green creamy dressing over greens at a salad bar at a steak restaurant in Park City, Utah, that my parents frequented. And I remember fondly how good my first salads were with what I learned to be green goddess dressing. (The other option was that peach colored thousand island stuff – blech.)
So fast forward a million years and within a short few months I am inundated with recipes for green goddess dressing. They keep showing up everywhere, mimicking me, as a sign to re-live my initiation eating salads. So I decided it was meant to be. I made green goddess dressing.
This green goddess dressing is based on variations of a few different recipes, including one in an old cookbook of mine, Chez Panisse Vegetables. I never knew the green part was from herbs, or that some of the creaminess was from avocado. But if you like green and creamy, this is the dressing for you!
The salad I used it on is called a South American salad. Seriously, it is. I’ll actually feature it on a separate post, because there’s a good story to go along with it. My variation, in the featured photo, features potatoes, avocado, tomatoes, red onion, bacon and hard boiled eggs. This was all tossed with the green goddess dressing.
Green Goddess Dressing
1 medium avocado
4 tablespoons cider vinegar
2 small shallots
2 cloves garlic, peeled
Juice of 1 lemon
3/4 cup olive oil
1/3 cup heavy cream
Place all ingredients but the herbs in a jar of a blender and blend until smooth.
Add the herbs and blend some more. Taste. Season with salt and pepper.
Cover the bowl of the dressing and let it refrigerate for a day before using. Then, warm to room temperature first.
* I used about 1/4 cup of parsley, about half that amount of cilantro and basil. Start with those amounts, and see what you think.
verdict: This dressing is pretty fabulous. And it’s easy to play with the ingredients. The idea of using yogurt instead of cream came to mind, as did using a single herb instead of the variety listed here. It would also make a fab dip for a crudités platter!