Before “Ranch” dressing, there was Green Goddess dressing, served originally at the Palace Hotel in San Francisco in the 1920s. This herbal vintage dressing has made a modern comeback on menus in finer restaurants. Some newer versions use Greek yogurt in place of sour cream — feel free to experiment. But, don’t leave out the anchovies! Anchovies add umami and a salty-richness that is unique. Green Goddess dressing can also be served as a dip for veggies or as a delicate sauce napped over chilled poached salmon.
INGREDIENTS:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup fresh chives, finely chopped
1/4 cup Italian parsley, finely chopped
1/4 cup fresh tarragon leaves, finely chopped
1 clove garlic, minced
1 tablespoon lemon or lime juice
1 tablespoon white wine vinegar
2-3 anchovy filets, minced
Salt and pepper to taste
METHOD:
Place all ingredients in the bowl of a food processor. Process mixture until smooth. Place dressing in a jar or bowl, cover, and refrigerate several hours before serving.
Serve as a dip with crudité or to dress delicate salad greens, such as a butter lettuce salad.
