It’s probably more than a little Freudian that every time I type the name of the dressing that inspired this dish, it comes out “Goodess.”
Remember Green Goddess dressing? From the 70’s?
No? Too young? Me, too! [cough] But I’ve heard about the 70’s, and by “heard about” I mean that I totally did not carry my elementary school books in a huge, clear, super-thick-raincoat-plastic tote bag with big pink, blue, green and purple flower-power flowers painted all over it in the 70’s. No, because that would make me not too young to remember Green Goddess dressing. No. Okay?
Wait, where was I? Oh, yes, “Goodess” and why it’s Freudian. (Although you’ve probably figured that out by now, because ya’ll are wicked sma’ht.)
Savory, herby, and entirely delicious, the dressing is loaded with all sorts of green goodess … er, goodness … including avocado (my obsession with this fruit lingers into winter — and here I thought it was just a summer thing), plus my favorite herbs (some picked fresh from my winter garden): basil, tarragon, dill, parsley. And, straight-up, the dressing is a gorgeous, blinding green.
But mixed with a little cream cheese, it becomes an amazing spread on toasted bread.
Hello, New Year’s Eve appetizer!
Speaking of the New Year, after a few years’ absence, I’m back to making resolutions.
I know! Glutton for punishment. (Note to self: add to resolutions list, “do not punish self with unrealistic expectations, like making a resolutions list.”)
To get things started right, I purchased a treadmill, retiring the old elliptical that killed my left knee and guaranteed there will be surgery sometime in my future. Yay, for aging bones and cartilage!
Now I just have to put it together. These things are heavy, man. Hehhh-veee.
(Note to self: add to resolutions list, “when a store offers home delivery and set up, take it, no matter the price.” Word.)
Green Goddess Crostini
inspired by this recipe.
Prep Time:15 minutes
Yield: About 1 cup of spread
2 tablespoons fresh basil, coarsely chopped
2 tablespoons fresh tarragon, coarsely chopped
2 tablespoons fresh dill, coarsely chopped
2 tablespoons fresh flat leaf parsley, coarsely chopped
2 scallions, sliced
1 small ripe avocado
8 ounces cream cheese, softened
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon anchovy paste
1 tablespoon honey
1 teaspoon lemon juice
1/4 teaspoon salt
1 French baguette, sliced into 1/2″ slices and toasted
Place the herbs and scallions in a food processor and pulse until chopped.
Slice the avocado in half and remove the pit. Use the tip of a paring knife to cut cross-hatch slices into the flesh. Squeeze each half into the food processor (the cubes of flesh will pop right out. Discard the skins, of course). Add cream cheese, and pulse several times to mix a little bit.
Add the vinegar, oil, anchovy paste, honey, lemon juice and salt, and process until the cream cheese and avocado are blended. Remove contents to a serving bowl. (If time permits, allow spread to sit in the fridge for an hour, to allow flavors to fully develop.)
Serve on toasted baguette slices