You have probably heard of ‘Green Goddess’ dressing from the 70’s! My Vinaigrette Vert (‘vert’ means ‘green’ in French) is a reimagining of that classic recipe with a version that is no less herbaceous, but with a modern more flavorful, lighter (and French) twist, using crème fraiche instead of mayonnaise or sour cream as a base. I love the bounty of fresh herbs that go into this vinaigrette, and I have found that using a food processor cuts down on the time spent chopping all of those herbs significantly. Why spend time chopping when you can be eating? This is a fabulous and versatile recipe that should be a staple in your rotation, as it makes for a deliciously fresh way to dress a plate of greens, a perfect accompaniment for crudités or a spread on a tartine!
Ingredients (makes 1 cup)
Crème Fraiche – ½ cup
Sherry Vinegar – 1 teaspoon
Dill – ½ cup, roughly chopped
Tarragon – ¼ cup, roughly chopped
Basil – ¼ cup, roughly chopped
Chives – 3 tablespoons, roughly chopped
Mint Leaves – 1 tablespoon, roughly chopped
Parsley – 1 cup, roughly chopped, Italian flat leaf variety
Garlic – 2 cloves, roughly chopped
Lemon Juice - 3 tablespoons, freshly squeezed
Black Pepper – ½ teaspoon, freshly cracked
Fleur de Sel – ½ teaspoon
Olive Oil – ½ cup
In the bowl of a food processor fitted with a steel blade, add all of the ingredients except the olive oil.
Pulse a few times to combine the crème fraiche and fresh herbs.
With the motor running, slowly pour the olive oil down the feed tube.
Transfer the dressing to a serving bowl and serve alongside a green salad.
Tip: You can also serve this vinaigrette as a dip for a vegetable crudité, use as a sauce on grilled or roasted vegetables and as a spread on tartines and sandwiches.