The North Shore is such an epic place. I find myself getting lost in the beauty of Annisquam lately, a place that although I did not grow up far from, never spent much time in until fairly recently. An incredible place. Beautiful beaches, idyllic farms, and wonderful people throughout the little towns of the North Shore…I’m so fortunate to have grown up here. But Annisquam, you’re still kind of new to me. And I think I’m falling for you.
In between working at two delicious jobs, I don’t have much need for cooking at home as much these days. I’m fed quite, quite well, and although sometimes the urge to cook at home still pops up, for the most part it’s not as necessary lately. But I was very excited to pick up beautiful lettuces from Caitlin at Plough in the Stars Farm — a farm that both The Market Restaurant and Chive work with. A simple salad of radicchio, arugula, and red speckled romaine with fennel and sugar snap peas (both raw, but could be blanched if a bit tough without cooking) and green goddess dressing.
My first time making green goddess actually — super excited to use up some of the herbs dying for attention in the tiny pots outside.
Alice Waters’ Green Goddess Dressing
1 shallot, finely diced
1 clove garlic, finely diced
2 to 3 tablespoons white wine vinegar
1 or 2 salt-packed anchovies (I couldn’t find salt-packed, so used olive-oil packed)
3/4 cup olive oil
1/2 cup cream
4 tablespoons chopped Italian parsley
4 tablespoons chopped tarragon
2 tablespoons chopped cilantro
1 tablespoon chopped basil
1 teaspoon chopped savory (I used mint instead)
Sea Salt and Pepper
You can pretty much use any herb you like or have plenty of; I used all the herbs listed, with the exception of skipping the savory and adding in mint instead. I blended all the ingredients together after mixing, just to make sure it emulsified more, but it depends on your preference. Super yummy.
Peel and chop fine the shallot and garlic and macerate in 2 to 3 tablespoons of white wine vinegar, a big squeeze of lemon, and a smaller one of lime (about half a lemon, half a lime should work).
Add the anchovy, rinsed, boned, and very finely copped or mashed, and the avocado. Mash together with a fork. Whisking or stirring with a wooden spoon, gradually incorporate the olive oil and cream – if you’ve made mayonnaise before, it’s the same technique. If not, no worries — whisk constantly while pouring a very slow but steady stream of the olive oil then the cream. Use about two parts olive oil to one part cream; the avocado with smoothly absorb up to 3/4 cup of olive oil and nearly 1/2 cup of cream. If it doesn’t emulsify properly, or fully mix and look like something you’d be excited to try eating, you could also just put it in the blender to make sure it all mixes together well.
Flavor with the chopped herbs at the end. Taste and adjust the seasoning to your tase, perhaps adding salt and pepper, maybe a bit more of any herb you feel would taste good, or another squeeze of lemon, etc. Enjoy and don’t forget to have fun!
This. Sunset. !!!!!! Unreal. 4th of July.