Green Goddess Dressing

2 Cups
100% would make this recipe for Green Goddess Dressing again.

This is my interpretation of the original Green Goddess recipe, created circa 1920's at San Francisco's Palace Hotel. Without question, this is one of the best salad dressing I have ever put in my mouth. Use it on any mixed or green salad, however I think that thick dressings such as this are especially good dripping down wedges of iceberg lettuce. Very versatile, it's also excellent as a dressing in chicken, shrimp, or lobster salads; makes a phenomenal dip for raw or steamed veggies; is great used in place of mayonnaise on your favorite sandwich.

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Green Goddess Dressing Ingredients

1/2 cup fresh flat-leaf parsley, coarsely chopped	1 to 2 tablespoons capers, drained and crushed (optional)
1/4 cup fresh chives, minced (or, minced scallions)	1 cup mayonnaise (I like Hellman's)
4 or 5 anchovy fillets, finely chopped	1/2 cup sour cream
1 or 2 cloves garlic, finely chopped	2 to 3 tablespoons tarragon vinegar or freshly squeezed lemon juice (or a combination of both)
2 tablespoons fresh tarragon, minced (or, 1/2 teaspoon dried tarragon)	Salt and fresh ground black pepper

Instructions for Green Goddess Dressing

In a mini food processor or blender, combine the parsley, chives, anchovies, garlic, tarragon and capers, if desired, and process to a fine paste (or grind with a mortar and pestle to make a fairly smooth paste). Blend in the mayonnaise, sour cream, and vinegar. Scrape the dressing into a bowl and season with salt and pepper, to taste. Refrigerate until serving time. (To make ahead: The dressing can be refrigerated for up to 3 days.)

Makes about 1-3/4 to 2 cups.

Main Ingredient: MayonnaiseCuisine: American

Ingredient Insight - look inside this recipe

Anchovy

Black pepper

Caper

Garlic

Mayonnaise

Parsley

Scallion

Sour cream

Tarragon

Quick No Cook Advance parsley chives scallions anchovy garlic tarragon capers mayonnaise sour cream vinegar lemon juice Sauces Salads Condiments Mayonnaise American salad dressing dressings

for flavor and categorization

Excellent recipe, but a bit strong with the full amount of vinegar. Add the vinegar sparingly and taste as you are adding. I mixed some of the dressing with non fat greek style yogurt and made an excellent sauce for grilled chicken kebobs.

Clovette
on Jul 30 2008 7:19AM

Total Time: 0:00
Active time: 0:10

If you want to cut fat, then substitute some buttermilk or yogurt for an equal amount of the mayonnaise. Using tarragon vinegar will give the dressing an extra herbal oomph... [I posted this recipe.]