This classic creamy, herb flavored salad dressing was named for its green tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in the 1920s. The hotel's executive chef wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. It enjoyed great success, especially in California, for decades and, in my opinion, Green Goddess Dressing is long overdue for a revival.
This dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. If you don't have fresh tarragon, you can use ¼ teaspoon dried, instead.
Yields: 2 cups
- 1 cup Mayonnaise
- ½ cup sour cream
- ¼ cup snipped fresh chives or minced scallions
- ¼ cup minced fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 3 anchovy fillets, rinsed, patted dry, and minced
- 1 teaspoon chopped fresh tarragon
- salt and freshly ground pepper to taste
- Stir all the ingredients together in a small bowl until well blended.
- Taste and adjust the seasonings.
- Refrigerate until ready to serve.
- Pour over favorite salad or greens.