Green Goddess Dressing is a classic. It was reincarnation by the executive chef of the Palace Hotel in 1923, Philip Roemer, as a tribute to actor George Arliss and his celebrated play, The Green Goddess (the ‘original’ was created in France by a chef for Louis XIII). My interpretation fuses omega-oil-rich avocado for a creamy, dairy-free base, a delectable balance of tang and savory ingredients and ample herbs for a dynamic blend that compliments any mixed green salad (or even steamed veggies). Feel free to use any fresh herbs that are available – just up the amount of what you can get for harder-to-find herbs such as chervil and tarragon. Bon appetit!

Yield: about 2 1/2 cups (about 20 servings, 2 tablespoons per serving)

INGREDIENTS:

½ avocado
3 tablespoons tahini
4 tablespoons olive oil
1 tablespoon + 1 teaspoon lemon juice
1 tablespoon + 1 teaspoon apple cider vinegar
1 tablespoon + 1 teaspoon aged balsamic vinegar
(or 1 tablespoon balsamic + 1 teaspoon maple syrup or agave nectar)
1 tablespoon + 1 teaspoon nama shoyu
1 teaspoon white miso
1 small clove garlic (optional)
½ cup filtered water, or as necessary
1 cup packed Italian parsley leaves
3 tablespoons chopped chives
2 tablespoons chopped chervil
1 tablespoon chopped cilantro
1 tablespoon chopped dill
1 tablespoon chopped tarragon
sea salt
freshly ground black pepper
salad greens (such as mesclun, chopped romaine, butter lettuce or arugula)

PROCEDURE:

In a blender, place avocado, tahini, olive oil, lemon juice, apple cider vinegar, aged balsamic vinegar, nama shoyu, miso, garlic, and water (starting with 1/4 to 1/3 cup and adding more as necessary to aid blending to desired consistency).
Add parsley, chives, chervil, cilantro, dill, and tarragon and blend in pulses until well incorporated but flecks of herbs are still visible. Season to taste with salt and pepper.

SERVICE

Toss dressing with salad greens.

LEFTOVER STORAGE

Store in a tightly sealed jar or container in the fridge for up to 4 days.