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|
|Calories from Fat: 818 (74%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1111
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