Before there was Ranch, there was Green Goddess — the elegant, herb-packed dressing first served at San Francisco’s Palace Hotel in the 1920s. This creamy, aromatic classic gets its signature color and flavor from a blend of fresh herbs, garlic, lemon, and anchovies — the secret ingredient that adds irresistible umami depth. Enjoy it as a dressing for tender greens, a dip for crisp vegetables, or a delicate sauce drizzled over chilled poached salmon. Feel free to experiment with Greek yogurt for a lighter twist, but never skip the anchovies — they make the magic happen.
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.
