Green Goddess and Crudite

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We have a lovely partnership with Spinster Sisters, one of our favorite local eateries. Recently Chef Liza Hinman taught a cooking class at Avalow featuring this and other recipes. Check out the rest of the menu, location, hours, etc. at



1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
2 tablespoons mint leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper



In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth.

Season to taste with salt and pepper. Serve with a selection of seasonal raw vegetables