Not sure why I picked the Green Goddess dressing to make because I haven't had it before. But I saw the Foodie Flyer at Central Market and thought it sounded good. This was my first time using anchovies in a recipe and I had no idea how to pick them out at the grocery store. Should I pick the little tin full of the fishies, or should I buy the jar? There are different brands as well as how they are packed in the containers (oil or water). I once heard that white anchovies are the best, but I really have no idea. :o) This dressing was really good with a salad, and the avocado flavor really stood out. I think this dressing would have benefited from a little more EVOO because it was really thick. The dressing would also go good as a dressing for roasted potatoes or even as a sauce for fish.
adapted from Food Network Kitchens Cookbook 2/20/2009
Made from everyday basics and a few good quality ingredients.
Total Time: 10 min
1 ea Anchovy fillet
1/3 C Mayonnaise
1/4 C Olive Oil
1 ea Hass avocado, ripe, cut into chunks
1 ea Scallion, thinly sliced
1 TBSP Basil, fresh, chopped
1 TBSP Flat-Leaf Parsley, fresh, minced
1 TBSP Tarragon, fresh, minced -- didn't have any so I left this out
3 TBSP Lime Juice, freshly squeezed
1 tsp Kosher Salt
Black Pepper, freshly ground, to taste
Soak the anchovy in cold water in a bowl for 5 minutes. Pat dry and chop coarsely. Combine the ingredients in a blender and purée until smooth. The dressing may be refrigerated in an airtight container for 2 days. Makes about 2 cups
Tin o' fishies-- now I have to find some other recipes to use them with. I know that all Cesar dressings that I love have anchovies in them, so maybe I'll make Cesar dressing next
Do you need a lot of lime juice? If you do, I highly suggest you go out and buy yourself one of these lime juicers. Technically, this is a lemon juicer, but it works just fine for limes. They really get all the juice out of the limes.
All ingredients but the olive oil went into blender to be mixed. I kept the olive oil out and poured it in once the other ingredients were combined. The recipe doesn't call for it, but I know that other recipes call for the olive oil to be streamed in slowly so the dressing wouldn't separate after it was blended together.