The Real Green Goddess Dressing
Created by Chef Brad Barnes for Cal Flavor
Servings: 12
Method: Blend
The Real Green Goddess Dressing is a vibrant and creamy dressing bursting with fresh, herbaceous flavors. It begins with finely chopped tarragon, chervil, and parsley, each adding their unique aromatic notes. Green onions lend a subtle sharpness, while ripe Cal Flavor Avocados provide a rich, velvety base. Skim milk and cold water create a smooth, light texture, perfectly balancing the dressing’s richness. Anchovies introduce a savory depth, complemented by the bright acidity of freshly juiced and zested lemons. Sea salt enhances the natural flavors, and a touch of crushed black pepper adds a gentle kick, making this dressing a versatile and delightful addition to any salad or dish.
Ingredients
Step 1…
3 tbsp • Tarragon • chopped
3 tbsp • Chervil • chopped
3 tbsp • Parsley • chopped
5 each • Green onion • chopped
1 cup • Avocado • cleaned and diced
6 oz • Skim milk
2 each • Anchovies
2 each • Lemon • juiced, zested
½ tsp • Sea salt
1 tsp • Black pepper • crushed
2 oz • Cold water
Step 2…
5 oz • Extra-virgin olive oil
6 oz • Creme fraiche
Instructions
Step 1
Place all (step 1) ingredients in a blender and blend smooth.
Step 2
While the blender is running, drizzle the oil in slowly.
Mix in the creme fraiche by hand.
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Brad Barnes, CMC
President, Pure Food Consulting
Brad Barnes is a 48-year veteran of the professional kitchen, a Certified Master Chef, and President of Pure Food Consulting. He specializes in strategic business development, serving many food businesses internationally.
Barnes retired as Senior Director of Consulting and Industry Programs at the Culinary Institute of America in Hyde Park, New York, in 2022, where he oversaw all non-degree programming for the college, including Advanced Professional Training, ProChef Certification, and all Operational Consulting. He has been with the college for 12 years and began as Senior Director of Culinary Education.
Today, Brad works with multinational companies as a strategic food business designer, focusing on sustainable food tactics and helping companies bring new product lines to market and re-energize existing products. He also works with companies to re-envision how they do business on every tactical and strategic level in all areas of the food business world.
Brad Barnes, CMC
President, Pure Food Consulting
Brad Barnes is a 48-year veteran of the professional kitchen, a Certified Master Chef, and President of Pure Food Consulting. He specializes in strategic business development, serving many food businesses internationally.
Barnes retired as Senior Director of Consulting and Industry Programs at the Culinary Institute of America in Hyde Park, New York, in 2022, where he oversaw all non-degree programming for the college, including Advanced Professional Training, ProChef Certification, and all Operational Consulting. He has been with the college for 12 years and began as Senior Director of Culinary Education.
Today, Brad works with multinational companies as a strategic food business designer, focusing on sustainable food tactics and helping companies bring new product lines to market and re-energize existing products. He also works with companies to re-envision how they do business on every tactical and strategic level in all areas of the food business world.