Green Goddess Dressing (Chez Panisse / Alice Waters)
Original created 1923 at San Francisco’s Palace Hotel. Alice Waters reinvented it at Chez Panisse — replacing the mayonnaise base with avocado and olive oil. From Chez Panisse Vegetables.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Shallot, finely minced | 20 g |
| Garlic clove, minced | 4 g |
| Champagne or white wine vinegar | 30 ml |
| Anchovy fillets, minced | 12 g (4 fillets) |
| Ripe avocado (½ medium) | 70 g |
| Extra-virgin olive oil | 100 ml |
| Heavy cream | 15 ml |
| Fresh tarragon, finely chopped | 15 g |
| Fresh chives, finely chopped | 10 g |
| Flat-leaf parsley, finely chopped | 10 g |
| Fresh chervil, chopped (optional) | 5 g |
Method
- Macerate shallot and garlic in vinegar with a pinch of salt for 15–20 min.
- Mash anchovies into the vinegar mixture until smooth.
- Add mashed avocado and work in with a fork.
- Slowly whisk in olive oil until creamy and emulsified.
- Stir in cream and all fresh herbs. Season.
Notes
Maceration step is crucial. Tarragon is the dominant herb at Chez Panisse.
Pairs with: Little Gem, asparagus, poached salmon.
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