Green goddess dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honouring actor George Arliss, who starred in the hit play The Green Goddess. With loads of grassy fresh herbs and a tang from the sour cream and lemon juice, this creamy dressing is delicious over butter lettuces, served as a dip, or drizzled on fish. Unlike modern versions, the traditional dressing does not contain avocado. This recipe makes 3 cups.
4 anchovy fillets, rinsed, patted dry, and coarsely chopped
2 medium garlic cloves, smashed and peeled
2 cups mayonnaise
1 cup sour cream
1 cup loosely packed fresh Italian parsley leaves*
½ cup loosely packed fresh tarragon leaves*
4 tablespoons finely chopped fresh chives*
4 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste
Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight fitting lid for up to 1 week.
* Click here to learn how to properly clean fresh parsley, tarragon and chives.
So personally, I love a good salad. Though I tend to be partial to salads that are more “gunk” than lettuce. By “gunk” of course I mean every vegetable under the sun (other than a leafy green) and any accoutrements that you can find. Gimme a Greek Village salad any day! A simple mixture of large chunks of tomato, peppers, red onion, cucumber, feta cheese and olives. I’m practically already drooling. I think salads get a bad rap as “diet food” when, at the end of the day, some of them can contain more fat and calories than burger. Of course though, that’s what makes them awesome. I like playing up different tastes and textures as well. Add some dried cranberries or raisins for a sweet, chewy bite. Add cheese for some salt and creaminess. Don’t forget things like seeds and nuts, or croutons, for a crunch.
Then of course, you have the pièce de résistance… The dressing! I normally tend to go with a simple vinaigrette mixture, based on the ratio of 3 to 1: 3 parts oil to one part acid (vinegar, lemon juice, etc.), then salt, pepper, and any other spices or flavours that I want. That’s my standard go to when I’m making any type of salad. But…. every now and then, I break out the big guns and go for something thick and creamy, like today’s recipe for Green Goddess Dressing. It’s been around since the 1920s but I was a little slow to jump on that bandwagon, only personally discovering it for myself in this past year. The rich dressing makes an amazing topper for salads (naturally), but also works as a dip or marinade for fish. Enjoy!