Green Goddess Green Beans

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Because a girlfriend of mine loves green beans, I’m always on the lookout for interesting green bean recipes.

Like all food lovers, I like to please the folks for whom I’m cooking, so finding special recipes is mandatory!

So I was on Epicurious searching something, and came across a unique green bean recipe – Green Goddess Green Beans – and the reviews were pretty good.

Of course, there were a few heated arguments comments about the term “green goddess” in the review section, (these are always fun to read), but overall it seemed like a good, unique recipe.

Turns out, the recipe is definitely worth sharing!

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Oh, and the great thing with good friends right next door? I can share with them all of the dishes that my husband won’t eat, so none of my blogging food goes to waste!

A perfect example is this recipe. Out of all of the ingredients, my husband would only eat the green beans, salt, and pepper. Thank goodness for good friends, especially good foodie friends!

Green Goddess Green Beans
slightly adapted from Epicurious

1 lb green beans, trimmed
1/3 cup fresh flat-leaf parsley leaves
1/4 cup mayonnaise
1/4 cup sour cream
1 small clove garlic, peeled
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook the beans in a steamer over a pot of boiling water until just tender, about 6-7 minutes.
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When cooked, remove the steamer from the boiling water; set aside.
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If the beans are cooked a bit too much, drop the beans in ice water for a few seconds, then place them on paper towels to remove excess moisture.

Using a small blender, purée the parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth.
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I also added a small clove of garlic after the fact, and I’m glad I did.
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Transfer the green goddess sauce to a bowl and toss with the beans.

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I added more salt and pepper to the green beans, as you can tell.
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The beans were served slightly warm, with a simply grilled filet mignon. A lovely combination.
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The green goddess sauce is superb. It would also be lovely on grilled potatoes and tomatoes!

Green Goddess

33 Comments

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
2 anchovies
Juice of 1 lemon
3/4 cup olive oil
1/3 cup heavy cream
Parsley*
Fresh cilantro*
Fresh basil*

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.
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Cover the bowl of the dressing and let it refrigerate for a day before using. Then, warm to room temperature first.
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* 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.

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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!