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SALAD DRESSING - Green Goddess Dressing
Nb persons: 0
Yield: 2 cups
Preparation time:
Total time:
Source:
Seattle Times | |
1 | ripe avocado,, (reserve pit) |
2 | egg yolks |
1/4 cup | fresh lemon juice |
2 tablespoons | thinly sliced fresh chives |
2 tablespoons | minced parsley |
2 tablespoons | minced fresh tarragon |
1 | shallot, minced |
4 anchovy fillets | |
1/3 cup | olive oil |
1/2 cup | sour cream |
1/4 teaspoon | black pepper |
1/4 teaspoon | salt |
In a food processor, place the avocado, egg yolks, lemon juice, herbs, shallot, and anchovies and process for 1 minute until well combined. With the machine running, slowly drizzle in the oil. The mixture should become smooth and creamy. Turn the machine off and scrape down the sides. Add the sour cream, pepper, and salt and process for 30 seconds more.
Place mixture in a container and submerge the avocado pit to help the dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Dressing will keep, refrigerated, for up to 4 days.
Recipe by Kathy Casey Food Studios®
Recipe uploaded with Shop'NCook for iPhone.
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