Green goddess dressing from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 250) by Samin Nosrat

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Notes about this recipe

  • inflytur on August 11, 2021

    I like the addition of avocado. Unless you are using it immediately, add some citric acid to keep the green color for a couple of days. Would that I could find chervil. I used parsley, but less of it.

  • Frenchfoodie on July 22, 2018

    Tasty though I found it a little acidic, next time I’d hold back on the vinegar and add only after tasting.

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