Recipe: Paleo Green Goddess Dressing
What’s the difference between Green Goddess dressing and Green God dressing? Green Goddess dressing takes a lot longer to get ready. Here’s my take on San Francisco’s very own Green Goddess dressing.
Green Goddess dressing was invented at a hotel in San Francisco in the early 1900s and has been a classic ever since. In this dairy-free Primal version, coconut milk replaces the sour cream typical of our green goddess fantasy dressing.
This creamy, herby, addictively delicious Paleo green goddess dressing is not only my favorite salad dressing, but also one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please, do not forget the herbs! The way the parsley, basil and chive play against the sweet tarragon makes this unlike any other herb dressing.
When you’re making this dressing, don’t worry too much about measuring exact amounts of the herbs – the more the better. Just grab a handful and use cooking shears to snip them into the food processor.
Paleo green goddess dressing is a savory, herbal, garlicky dressing that’s shockingly good over greens with chicken, steak or salmon. Give this Green Goddess dressing a try soon. Enjoy!
Makes 2.5 cups | Prep time 20 minutes | Cooking time 3 minutes
- 2 cups mayonnaise (see recipe below)
- 1/4 cup coconut or almond milk (60 ml)
- 1 anchovy fillet
- 1 clove garlic, chopped
- 1/3 cup chopped fresh Italian parsley (80 ml)
- 1/4 cup roughly chopped fresh basil (60 ml)
- 1 Tbs chopped fresh tarragon leaves (15 ml)
- 1/4 cup chopped fresh chives (60 ml)
- 1 tablespoon rice vinegar (15 ml)
- 2 tablespoon fresh lemon juice, or to taste (30 ml)
- 1/4 teaspoon salt (1.25 ml)
- ground black pepper to taste
- cayenne to taste
Blend the ingredients in the food processor until combined. Easy peasy! Green goddess dressing will last about 5 days in the fridge.
Store bought mayonnaise freak you out? It freaks me out because I think of all the reject factory farmed chicken eggs in the mayo. Ick. It also freaks me out because it usually has soybean oil – even when it says “made with olive oil” on the label. Lies!! The other choice is to buy real olive oil mayonnaise (like Wilderness Family Naturals Mayo) online OR make it yourself. Here’s how:
Makes 2 cups | Prep time 5 minutes | Cooking time 5 minutes
- 2 egg yolks
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon water
- 2 teaspoon Dijon mustard
- 2 cup olive oil
- sea salt, to taste
Using a handheld immersion blender, process until the mayo starts to form. Once you start seeing mayo, gently move the blender up and down.
Continue until all oil is emulsified. The texture will be thick.
Season to taste with sea salt and store in the refrigerator for up to several weeks.