Green Goddess Dressing
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."If your dressing has thickened or is too thick for your taste, you may want to consider thinning it out slightly, in batches, with either buttermilk, regular milk or half-and-half. You can also consider adding a little more tarragon vinegar or freshly squeezed lemon juice, but be careful not to add so much as to overpower the dressing." - sgrishka
Yield: 2 Ready in 45 minutes
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|1/2 cupfresh flat-leaf parsley,; coarsely chopped|
|1/4 cupfresh chives,; minced (or, minced scallions)|
|4 anchovy fillets,; (or 5) finely chopped|
|1 clovegarlic,; (or 2 cloves) finely chopped|
|2 tablespoonsfresh tarragon,; minced (or, 1/2 teaspoon dried tarragon)|
|1 tablespooncapers,; (up to 2 tablespoons) drained and crushed (optional)|
|1 cupmayonnaise; (I like Hellman's)|
|1/2 cupSour cream|
|2 tablespoonstarragon vinegar or freshly squeezed lemon juice; (up to 3 tablespoons) (or a combination of both)|
|Salt and fresh ground black pepper|
Green Goddess Dressing Preparation
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.
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...
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