I feel a strong nostalgia for the 70’s.

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
*You are thinking seriously right now about not using the anchovy paste, aren’t you? You’re worried that it tastes gross and fishy. Well, you can stop worrying. You won’t even know it is there. Anchovy paste adds depth of flavor without being distinctly noticeable.


  • 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.

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