Green Goddess Dressing

Cooking Life columnist Molly Wizenberg shares her discovery of green goddess dressing—the garlicky, herby American classic that gives today's salads fresh, seasonal flair. This dressing is based on a recipe from Chez Panisse Vegetables. It is great on salads, of course, but is also delicious with poached salmon and makes a nice dip for crudités.


May 2009


  • 1/2 ripe medium avocado (about 7 ounces)
  • 3 tablespoons white wine vinegar
  • 1 garlic clove, finely chopped
  • 1 oil-packed anchovy, very finely chopped
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon fresh lime juice
  • 1/4 teaspoon sugar
  • 3/4 cup olive oil
  • 1/4 cup heavy whipping cream
  • 3 tablespoons chopped fresh Italian parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh basil
  • 1 small shallot, finely chopped (about 1 tablespoon)


  • Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream. Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving. DO AHEAD Can be made 1 day ahead. Keep chilled.