Serious Eats: Recipes

Essentials: Green Goddess Dressing

The first time I dared to (knowingly) eat anchovies was in Suzanne Goin’s green goddess dressing, after a few transportingly delicious dishes from Sunday Suppers at Lucques convinced me that she would not lead an open-minded cook or eater astray. I had never tasted green goddess before, but come on, how can you resist an emulsion with a name like that? Before I knew it, I was dipping anything and everything into the tangy, vibrant, verdant sauce. Raw vegetables? Check. Croutons? Probably. My finger? I’m telling you, no shame.

This recipe is marvelous for late summer when herbs are cheap and plentiful and the market is full of candidates for crudité. Goin suggests using it to dress a salad of romaine, cucumbers, and avocado. It also might do amazing things for a BLT, though I haven’t put that theory to the test yet. Ranch may be America’s favorite salad dressing, but green goddess is the classy cousin who still knows how to have a good time.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

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