I have had this recipe for Green Goddess Dressing in drafts for a while now. I made it for a dinner with friends weeks ago, and then perfected it a week or so later*, and finally got photos of it uploaded yesterday. And while it wasn’t my plan, it feels serendipitous that it will finally be published today, on Earth Day. (*sorry, friends who came to dinner and had the test run)
Green Goddess Dressing is perfect for Earth Day, and for just about any day of the year for that matter.
In the springtime, my idea of a perfect salad is shaved veggies from the farmers market, butter lettuce, and this dressing. Green Goddess Dressing typically is made with sour cream, but you won’t miss it in this dairy-free version; the aioli base gives it creaminess and the lemon juice gives it tang. Don’t be put off by the anchovies! They give this dressing a backbone, without it you won’t get the umami to hold up the brightness of the herbs.
The consistency of this dressing is creamy and perfect for drizzling over a fresh salad or grilled or roasted veggies, and also thick enough to serve as a dip. If you’re using a stick blender to make it (highly recommended), it will come together in a breeze and be done in less than 5 minutes. A regular blender will work too, but foolproof emulsions are the stuff of stick blenders.
Looking for more homemade salad dressing recipes? Just so happens I love making my own dressings 😀Print
Green Goddess Dressing
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: condiment
fresh and bright and herbacious, this paleo and dairy-free Green Goddess Dressing is a breeze to make.
- 1 egg*
- 2 tablespoons lemon juice, (plus more if needed)
- 2 anchovies
- 1 garlic clove, minced or grated ((I like using a microplane to grate / mince my garlic!))
- 1/2 cup light olive oil or avocado oil
- 1/2 cup parsley leaves
- 2 tablespoons tarragon leaves
- 2 tablespoons chopped chives
- salt to taste
- Crack the egg into a 2 quart wide mouthed jar (or similar vessel), and add the lemon juice, anchovies, and garlic. Blend with a stick blender for 30 seconds or so, until it’s well blended.
- With the motor running, pour in the oil. it will thicken and emulsify, becoming smooth and creamy.
- Add the parsley, tarragon, and chives. Blend until smooth.
- Taste for seasoning (dipping in a piece of mild lettuce is the best way to taste dressings), and add salt or more lemon juice, if needed. If the dressing is a bit too thick to pour, you can add a tiny bit of water (if it’s tangy enough) or lemon juice (if it’s not).
- Store in the refrigerator and use within 4 days.
*If pregnant or immunocompromised and would rather skip the raw egg, replace the egg and oil with 2/3 cup high quality store-bought mayonnaise. Just add all of the ingredients to the jar and blend until smooth.
Anchovies packed in oil are easily found in the canned fish section of your supermarket.
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I’m pregnant and probably should skip the raw egg – any substitute ideas?
Congrats! You could blend the other ingredients (aside from the oil) into mayonnaise that’s been pasteurized! Around 3/4 cup mayo should be the right amount. I should add that to the post 🙂