Last year I planted tarragon in my herb box and I was pleasantly surprised when it returned in the spring. It’s a perennial but it wasn’t planted in the ground. As soon as I saw it doing so well, I wanted to showcase it and knew it is one of the key herbs in Green Goddess dressing. Also, I have to admit, I love all things retro and the name Green Goddess seemed fitting for Bon’s recent visit. There are a lot of versions of this dressing floating around but this one is based on Molly Wizenberg’s recipe because I had a perfectly ripe avocado. -Steph McVox
Green Goddess Dressing
- ½ ripe avocado
- 1 garlic clove, minced
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- ¼ cup olive oil
- ¼ cup whipping cream
- 3 tablespoons fresh tarragon, minced
- 3 tablespoons fresh parsley, minced
- 2 tablespoons fresh chives, minced
- 1 shallot, minced
- Salt and pepper
Blend first 4 ingredients in a food processor until a coarse puree forms. With machine running, gradually add oil through the feed tube and blend well. Transfer mixture to bowl and whisk in cream. Add herbs and shallot and whisk to combine. Season to taste with salt and pepper. Cover and chill at least 2 hours. Let stand at room temperature for 20 minutes and re-whisk before serving.
The original recipe calls for more olive oil so add more if you prefer a thinner dressing.