Curtis Stone
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Green Goddess Dressing

Ingredients

  • Us (Imperial)
  • Aus (Metric)
1 anchovy filet
1 garlic clove, peeled
2 bunches baby watercress, leaves only
1/2 cup flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves
1 large egg yolk
Juice of 1 lemon (or more)
1 1/4 cups grapeseed oil
Salt and freshly ground black pepper
Recipe Tags
Quick&Easy, GlutenFree, Salads, 10IngredientsOrLess, FishShellfish,
Green
Goddess
Anchovy
Garlic
Watercress
Chives
Tarragon
Parsley
Egg
Lemon
Grapeseed
Oil
Spring
Summer
American
Australian
LactoseFree
NoCook
CocktailParty
Easter
FathersDay
StPatricksDay
FourthOfJuly
MothersDay
Christmas
BoxingDay
AustraliaDay
Citrus
Herb
Vegetable
Quick&Easy
GlutenFree
Salads
10IngredientsOrLess
FishShellfish
AOL
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Directions

PREP TIME
20
MINS
COOKING TIME
0
MINS
Serves
4
Make-Ahead:
The dressing can be made up to 2 days ahead, covered and refrigerated.
In a blender, blend the anchovy, garlic, watercress, herbs, and 3/4 cup of grapeseed oil until smooth.

In a food processor, pulse the egg yolk with the lemon juice for 1 minute. With the engine running, slowly drizzle in the remaining 1/2 cup of grapeseed oil in a thin stream until emulsified. With the engine still running, add the herb puree, blending until smooth and emulsified. Season the dressing to taste with salt and pepper and, if necessary, more lemon juice.

 

Source URL: https://curtisstone.com/recipe/green-goddess-dressing/pi