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.
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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Serving Size: 1 Cup (395g) | ||
Recipe Makes: 2 | ||
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Calories: 1111 | ||
Calories from Fat: 818 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.9g | 121 % | |
Saturated Fat 17.5g | 87 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 44g | ||
Cholesterol 127.2mg | 39 % | |
Sodium 1997.3mg | 69 % | |
Potassium 523.4mg | 14 % | |
Total Carbohydrate 60.3g | 18 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 59.3g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1111
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