Green Goddess Dressing
Recipes » Salad » Fruit Salads
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." - sgrishkaYield: 2 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Mayonnaise
86% would make again (reviews)
416
people favorited
271 people trying soon
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Notes 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.
Notes
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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Green Goddess Dressing Reviews
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I'm sorry. I saw this dressing on Kelsey's Essentials and could not WAIT to try it. I tried this recipe. I thought it was disgusting. So did my family. Appologies - would never make again.
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Delicious! Love it! I used a little less anchovie to start, added more as I incorporated everything. I also did half fresh lemon juice for half of the vinegar.
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This dressing is now our family
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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.
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This had great flavor and I love all the herbs. I saved it and put it in the good seasons dressing jar to use again this week and I noticed it got thicker and the garlic flavor got more intense. I dipped some carrots in it for a snack since it seemed more like a dip then a dressing. I'm wondering what I could use to make the dressing a little thinner?
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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.
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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.] |
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