Green Goddess Dressing

I am entirely over winter. I am done with snow, with coats, with multiple layers and endless cold. I am even done with comfort food. I want fresh, crisp greens. I want to cook with handfuls of herbs that come from my garden and not the plastic containers at the grocery store with questionable origins. So I am posting the freshest dip I know how to make. A dip that looks and feels like Spring, even though the real thing is not quite here.

This dip can also function as a delicious, fresh salad dressing- just thin it out a little with water.

I made this dressing on a whim one day for a party and could not believe the rave reviews received. And don’t get me wrong- it was good. But the endless compliments from guests and requests for the recipe surprised me. It may have something to do with the particular make-up of the audience. Let’s just say this dip is very popular with old ladies, women over age 50, mature pallets.

Serve at your next Catholic Women’s League function or funeral luncheon.

Green Goddess Dressing

Samin Nosrat, Salt, Fat, Acid, Heat

6 anchovies
1 ripe medium avocado, halved and pitted
1 garlic clove, sliced
4 tsp red wine vinegar
2 Tbsp plus 2 tsp fresh lemon juice
2 Tbsp finely chopped parsley
2 Tbsp finely chopped cilantro
1 Tbsp finely chopped chives
1 Tbsp finely chopped tarragon
1/2 cup stiff mayonnaise
salt

Coarsely chop the anchovies and then pound them into a fine paste in a mortar and pestle with a pinch of salt. [The more you break them down the better the dressing will be.]

Place the anchovies, avocado, garlic, vinegar, lemon juice, herbs, and mayonnaise in a blender or food processor with a generous pinch of salt and blend until creamy, thick and smooth. Taste and adjust the salt and lemon juice as needed. Leave as is if using it for a dip. If using as a salad dressing, thin it with water to the desired consistency.

Refrigerate any leftovers, covered, for up to 3 days.