Save to Pinterest The summer afternoon my herb garden first exploded with abundance changed everything. Standing there, scissors in hand, surrounded by tarragon, chives, and parsley waving in the breeze, I suddenly remembered a restaurant salad that had knocked my socks off. The dressing had been creamy yet bright, herbal yet tangy. That day, with kitchen windows flung open and birds providing background music, my version of Green Goddess dressing was born.
Last month when my sister visited, I made a big salad with this dressing for lunch. She took one bite and looked up at me with wide eyes, demanding to know what was in it. By the time she left three days later, wed made it twice more, once for grilled vegetables and once as a dip for a hasty appetizer when unexpected neighbors dropped by. Now she texts me pictures whenever she makes it at home.
Ingredients
- Fresh herbs: The soul of this recipe is that perfect combination of parsley, chives, tarragon and basil, each playing their own essential note in the symphony.
- Greek yogurt: I discovered full-fat yogurt creates a silky texture without the heaviness of using all mayonnaise, plus adds a subtle tang that brightens everything.
- Anchovy fillets: These tiny flavor bombs dissolve completely, leaving no fishiness but adding an incredible depth that makes people ask what your secret is.
- Dijon mustard: Just a teaspoon creates an emulsion that helps keep everything beautifully blended while adding a barely perceptible warmth.
- Fresh lemon juice: The acid element that makes all the flavors pop and prevents the dressing from feeling too rich on the palate.
Instructions
- Gather the garden bounty:
- Rinse all your herbs thoroughly and pat them dry with paper towels or a clean kitchen towel. Fresh herbs are delicate things, and theyll blend more effectively when theyre not waterlogged.
- Blend until vibrant:
- Add everything to your blender or food processor and watch the transformation as pulses turn separate ingredients into a creamy, vibrant green mixture. Stop occasionally to scrape down the sides with a spatula so no herb bits escape the party.
- Season thoughtfully:
- Taste before adding salt and pepper, especially if youve included anchovies which bring their own saltiness. Start with less salt than you think you need, as the flavors will continue to develop.
- Adjust consistency:
- If youre using it as a dip, the thicker texture straight from the blender works beautifully. For a pourable dressing, add milk or water a tablespoon at a time until it reaches your desired consistency.
- Let flavors meld:
- Transfer to a jar with a tight-fitting lid and refrigerate for at least 30 minutes before serving. This brief rest period allows all those beautiful herbs and aromatics to get acquainted properly.
Save to Pinterest Last spring, I brought a jar of this dressing to a potluck along with a simple salad. As conversations buzzed around the table, I noticed people repeatedly returning to the salad bowl, some dragging bread through the remaining dressing at the bottom. One friend pulled me aside and confessed hed never liked salad before but could eat this every day. Sometimes the simplest things create the most connection around a table.
Versatility Beyond Salads
This Green Goddess dressing refuses to be pigeonholed as merely a salad topping. Ive discovered it makes an incredible sauce for grilled fish or chicken, bringing moisture and brightness to proteins without overwhelming them. Another weeknight hack Ive come to rely on is drizzling it over roasted vegetables just before serving, transforming basic sheet pan veggies into something worth talking about. The way the warm vegetables slightly melt the cold dressing creates this magical temperature contrast that elevates the entire eating experience.
Substitutions and Variations
The beautiful thing about this recipe is how forgiving it is when you need to make substitutions. When tarragon has been scarce, Ive used dill instead which brings a completely different but equally delicious profile. For dairy-sensitive friends, Ive made it with coconut yogurt and vegan mayonnaise with surprising success, though the final color isnt quite as vibrant. One happy accident occurred when I had leftover avocado and blended it in, creating an even creamier version that became a family favorite for taco night as a special sauce.
Storage and Batch Preparation
While this dressing is at its absolute peak of flavor and color within the first two days, Ive found it remains delicious for up to four days when stored in an airtight container in the refrigerator. The surface may darken slightly from oxidation, but a quick stir brings back its uniform appearance. During summer months when herbs are abundant and affordable, I often make a double batch, using half immediately and saving the rest for quick meals later in the week.
- To prevent browning, place a piece of plastic wrap directly on the surface of the dressing before sealing the container.
- For the freshest flavor, add a tiny squeeze of lemon juice when serving leftover dressing to wake up the flavors again.
- Consider freezing extra herbs in ice cube trays with olive oil to have on hand for future batches during winter months when fresh herbs are more expensive.
Save to Pinterest This Green Goddess dressing reminds me that sometimes the most impressive culinary creations come from the simplest combinations of fresh ingredients. Whether dressed up for company or tossed together on a busy weeknight, it never fails to bring a touch of something special to the table.
Recipe FAQs
- → Can I make this dressing ahead of time?
Yes, this dressing actually improves when made ahead. Prepare it up to 4 days in advance and store it in a sealed container in the refrigerator. The flavors deepen and meld together beautifully over time.
- → What can I use instead of tarragon?
Tarragon can be swapped with dill, cilantro, or mint depending on your preference. Each herb creates a distinct flavor profile while maintaining the dressing's vibrant character. Use the same quantity as the original tarragon.
- → How do I make this dressing vegan?
Replace Greek yogurt with plant-based yogurt and use vegan mayonnaise. Omit the anchovy fillets entirely. The dressing will still be creamy and flavorful with these substitutions.
- → What's the purpose of anchovy fillets in this dressing?
Anchovies add depth and umami complexity to the dressing, enhancing the overall flavor without making it taste fishy. They're completely optional, and you can omit them if you prefer or have allergies.
- → Why should I chill the dressing before serving?
Chilling for at least 30 minutes allows the fresh herbs and aromatics to fully infuse into the base, creating a more cohesive and flavorful dressing. Cold temperatures also improve the texture and taste experience.
- → How do I thin the dressing if it's too thick?
Add milk or water one tablespoon at a time while blending until you reach the desired consistency. Start conservatively, as it's easier to thin than to thicken. Greek yogurt thickness varies by brand.