The first time I tried this so-called “Green Goddess” Dressing was during the staff meal at my restaurant job. I was blown away. Not only am I lucky enough to be fed before I spend hours scurrying around the restaurant, greeting guests and making sure everyone likes where they’re sitting, I’m lucky enough to be introduced to the most delicious salad dressing you could possibly eat. It is also the most beautiful. The herbs give it a vibrant green hue and dynamic combination of flavor. This recipe is loosely inspired by our chef Suzanne Goin’s famous Green Goddess. It is my take on this wonderful dressing. I strongly encourage you to not be intimidated by the word “emulsify.” Making the mayonnaise from scratch with a whisk is what will make this extraordinary. Have fun!
- 1 head butter lettuce, rinsed and torn into pieces
- 1 bunch radishes, thinly sliced
- 1 small red onion, thinly sliced
- 1 cucumber thinly sliced
Combine salad ingredients in large bowl. Drizzle Green Goddess dressing over salad and toss to coat.
For Green Goddess dressing:
- 1 extra-large egg yolk
- 1 cup grapeseed oil
- 2 tablespoons chopped green onion
- 3 tablespoons fresh basil, chopped
- 2 tablespoons tarragon leaves
- 1 tablespoon white balsamic vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons chives, minced
- 3 clove garlic, chopped
- 2 tsp anchovy paste
- Juice of 1 lemon
Place the egg yolk in a bowl. Gradually pour 1/4 cup oil into the bowl, one drop at a time, whisking constantly. Continue like this as the mixture thickens. Once the mayonnaise has emulsified, whisk in another 1/4 cup oil in a slow, steady stream.
Puree the parsley, tarragon, and chives in a food processor with the garlic, anchovy paste, lemon juice, and remaining 1/2 cup oil.
Whisk the herb puree, vinegar, 2 teaspoons salt, and 1/2 teaspoon pepper into the mayonnaise.