From the blog For Love of the Table
1 c. flat-leaf parsley leaves (about 1 1/4 to 1 1/2 oz.)
2 to 3 scallions, white and some of green, roughly cut into 1/2-inch pieces (you should have about 1/2 cup)
2 to 3 anchovy filets—preferably salt-packed—deboned and rinsed
1 clove of garlic, smashed to a purée with a pinch of salt
1 egg
1 cup vegetable oil
1 T. plus 1 t. champagne vinegar
1 1/2 T. lemon juice—plus more as necessary to balance
Salt & Pepper, to taste
Place the parsley, anchovies and scallions in the food processor and pulse until finely minced. Add the garlic and egg and process until homogenous. With the machine running, add the oil in a slow stream through the feed tube. A thick emulsion will form. Add the vinegar and lemon juice and process in. Taste and adjust the lemon, salt and pepper...the dressing should be vibrant, tangy and salty. If it is too thick, adjust the consistency with warm water. Makes a generous 1 1/2 cups of dressing. Cover and chill until ready to use.
Note: For a more traditional—and thicker version appropriate for a dip—omit the oil and egg. Add a half cup of mayonnaise (homemade or your favorite commercial brand) and a half cup of sour cream along with the garlic to the minced parsley, scallion and anchovy. Add vinegar and lemon juice to taste...you will need less since a commercial mayonnaise already has vinegar and lemon in it. Start with a tablespoon of lemon juice and increase to taste.
http://www.forloveofthetable.com/2014/08/green-goddess-dressingor-dip.html
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