Green Goddess Dressing

recipe

Notes: Chef Peter DeMarais uses reduced-fat sour cream to make a tangy dressing; regular mayonnaise produces a mellower blend. Chervil gives the dressing a subtle licorice flavor; if it's unavailable, delete it and increase tarragon leaves to 1 cup.

Yield:

Makes 2 cups

Recipe from

Sunset

Nutritional Information

Calories 56
Caloriesfromfat 89 %
Protein 0.8 g
Fat 5.6 g
Satfat 0.8 g
Carbohydrate 0.9 g
Fiber 0.3 g
Sodium 96 mg
Cholesterol 4.8 mg

Ingredients

1 cup regular mayonnaise or reduced-fat sour cream (see notes)
5 cups lightly packed spinach leaves (6 oz.), rinsed and drained
1 cup lightly packed parsley, rinsed and drained
1/2 cup lightly packed fresh tarragon leaves, rinsed and drained
1/2 cup lightly packed fresh chervil, rinsed and drained (or more tarragon; see notes)
1 tablespoon lemon juice
1 tablespoon chopped shallot
1 can (2 oz.) anchovies, drained

Preparation

In a blender or food processor, combine mayonnaise, spinach leaves, parsley, tarragon leaves, chervil, lemon juice, shallot, and anchovies. Whirl until very smooth. Serve, or chill airtight up to 1 week.

Nutritional analysis per tablespoon.

Note:

Executive Chef Peter DeMarais, San Francisco, California,

The Palace,

June 2001
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