Green Goddess Dressing Revamped


I recently had a request from a magazine to create some lighter versions of standard dressings. One of my favorite ways to lighten up dressings is to use pureed vegetables in the actual dressing to create a richer texture without the heaviness of cream or egg.

Here’s my lighter interpretation of a Green Goddess dressing. Typically you would use anchovies and eggs, instead I’ve used pureed artichokes (from the can). This gives a creamy texture without a mayonnaise base, suitable for vegans too! Invented at the Palace Hotel in San Francisco circa 1920 this dressing was named after  a William Archer play, also a film, The Green Goddess.

I like Mediterranean themed ingredients with this dressing. Roasted red peppers, mushrooms(cooled to room temp), olives, Parmesan and toasted walnuts to name a few. Toss your favorite ingredients with a crunchy romaine lettuce and dress with your new take on an old classic.

Green Goddess Dressing

Makes 2 cups


1 14oz. can artichokes

¼ cup scallions or chives, cut into 1-inch pieces (3 scallions)

¼ cup extra virgin olive oil

½ cup water

1 Tablespoon lemon juice

1 Tablespoon white wine vinegar

1/4-teaspoon sea salt

Place all of the ingredients in a blender and puree until the mixture is a creamy consistency. Adjust to desired thickness if necessary with water.