It may be the simplicity and ease of early childhood. It might be built on images in family slideshows: my parents in slightly faded colors, always smiling, young, and full of joy. They are a beautiful couple – camping in Nova Scotia, pressing cider, by the Long Island sound in Fairfield. We are a happy family – at the beach, in the back yard, blowing out candles for summer birthdays.
Christmas is filled with a similar nostalgia. My family could gather tonight, decorating the tree, and name, as if a catechism, the source of each ornament. Katie, Alec and I would revisit, with no remaining animosity, well-worn fights over ornament ownership. We would eat my Gram’s cookies and Babci’s pierogis. We would joke about the year that dad gave us all snow shovels – which turned out not to be a gag gift, but an unsubtle hint that we would all be helping to clear the driveway that winter.
Those Christmases seem simple. And this year seems so hectic; still filled with joy and blessings, but lacking peace. That then is my dedication for Green Goddess Dressing? Here’s to a time when an avocado and fresh tarragon were exotic and celebratory. Let’s unapologetically toast crudités served with a mayonnaise-based dip. Happy holidays indeed!
Green Goddess Dip
Green Goddess was created at the Palace Hotel in San Francisco in tribute to a play of the same name. Pipe this rich, fresh, beautifully-balanced creation in an endive leaf, or serve with blanched cauliflower and broccoli florets.
- 1/2 cup mayonnaise
- 1/4 cup crème fraîche
- 1 clove garlic
- 1 avocado
- 1/2 tsp anchovy paste*
- 1/4 cup chopped parsley
- 3 tbs cup chopped tarragon
- 2 tbs minced chives
- 1 tsp Champagne vinegar
- lemon juice
- Place mayonnaise, crème fraîche, garlic, avocado and anchovy paste in food processor. Pulse to blend.
- Stir in herbs.
- Season to taste with vinegar, lemon juice, salt and pepper.
- Serve with crudités, over fish or use in place of mayonnaise for a chicken salad.