I saw a simpler version of green goddess dressing on a wedge salad in Atlanta. It was bright, garlic-forward, and herbal (but not emulsified). This is my version of it.
Ingredients
- ¾ cup fresh herbs (flat-leaf parsley, tarragon, chives)
- 200 ml neutral (or nice olive) oil
- 80 ml lemon juice
- 25 ml white vinegar (or white wine)
- 25 ml honey or maple syrup
- 12 g garlic (2–3 cloves), minced
- 15 ml Worcestershire sauce
- 2 whole anchovy fillets or a pinch of MSG (optional)
- kosher salt and freshly ground black pepper
Method
Combine everything in a sealable container. Add salt and pepper to taste.
Refrigerate for at least 6 hours; 24 is better.
Blend until smooth, if you like.
Notes
- So far I’ve made it with flat-leaf parsley as the herb and MSG as the savoury boost; both work well.