Green Goddess Dressing

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Makes 2 cups
Executive Chef Peter DeMarais, San Francisco, California Executive Chef Peter DeMarais, San Francisco, California
June 2001
RECIPE BY Sunset

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.

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

Nutritional Information

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

How to Make It

Step 1

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.

Step 2

Nutritional analysis per tablespoon.

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