Page 7 - ClubLife Weekly 070122

CHEF'S CORNER

G R E E N G O D D E S S D R E S S I N G

Ingredients

*yields about 2 cups
1 cup parsley leaves
1 cup packed watercress or spinach
leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-
packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon
Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil

1/2 cup mayonnaise
Notes
Kosher salt and freshly ground pepper
to taste
Green Goddess Is
Directions one of my favorite

dressings. It's
bright and
1. In a blender, combine the parsley, watercress or
herbaceous. Use It
spinach, tarragon, chives, garlic, anchovies, lemon
juice, vinegar and canola or grapeseed oil.
2. Blend until smooth, about two minutes. on hearty greens
like romaine or
3. Add the mayonnaise, and blend again until smooth.
gem lettuce. It's
4. Season to taste with salt and pepper.
also a great dip for

crudité or even
smoked fish. This

will hold for 5-7
Executive Chef days In the

Harold Ramos refrigerator.