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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
quick
no cook
advance
parsley
chives
scallions
anchovy
garlic
tarragon
capers
mayonnaise
sour cream
vinegar
lemon juice
sauces
salads
condiments
american
salad dressing
dressings
summer
light
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup sour cream
- 1/2 cup fresh flat-leaf parsley, coarsely chopped
- 1/4 cup fresh chives, minced (or, minced scallions)
- 4 anchovy fillets, (or 5) finely chopped
- 1 clove garlic, (or 2 cloves) finely chopped
- 2 tablespoons fresh tarragon, minced (or, 1/2 teaspoon dried tarragon)
- 1 tablespoon capers, (up to 2 tablespoons) drained and crushed (optional)
- 1 cup mayonnaise (i like hellman's)
- 2 tablespoons tarragon vinegar or freshly squeezed lemon juice (up to 3 tablespoons) (or a combination of both)
- salt and fresh ground black pepper
- Carbohydrate 60.27543 g
- Cholesterol 127.202705124239 mg
- Fat 90.9216027133553 g
- Fiber 0.947299995183945 g
- Protein 19.0543124879711 g
- Saturated Fat 17.4931016494879 g
- Serving Size 1 1 Cup (395g)
- Sodium 1997.30888888201 mg
- Sugar 59.328130004816 g
- Trans Fat 5.14764801811354 g
- Calories 1111 calories
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.
