Green Goddess Dressing
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.
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1/2 cup fresh flat-leaf parsley,; coarsely chopped | 1 tablespoon capers; (up to 2 tablespoons) drained and crushed (optional) |
| 1/4 cup fresh chives; minced (or, minced scallions) | 1 cup mayonnaise; (I like Hellman's) |
| 4 anchovy fillets; (or 5) finely chopped | 1/2 cup Sour cream |
| 1 clove garlic; (or 2 cloves) finely chopped | 2 tablespoons tarragon vinegar or freshly squeezed lemon juice; (up to 3 tablespoons) (or a combination of both) |
| 2 tablespoons fresh tarragon; minced (or, 1/2 teaspoon dried tarragon) | Salt and fresh ground black pepper |
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.
Posted by: Coleens Cooking <summerslimming@gmail.com>
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