Green Goddess Dressing

by Martha Rose Shu

Green Goddess is a California classic.

Ingredients:

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
½ cup canola oil or grapeseed oil
½ cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Directions:

In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil.
Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

Tips
To make your own mayonnaise, beat an egg yolk in a bowl. Wrap a damp dishtowel around the base of the bowl so that it will not move around on your work surface as you whisk. Drop by drop, whisk in 1/4 cup of canola or grapeseed oil. When the mixture looks emulsified and stable, add another 1/4 cup of oil (canola, grapeseed or olive oil) in a slow stream. Season to taste with salt and, if you wish, a drop of lemon juice.
Advance preparation: This dressing will keep for a couple of days in the refrigerator but tastes best when freshly made.

Source: https://cooking.nytimes.com/recipes/1014134-green-goddess-dressing

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