Before “Ranch” dressing, there was Green Goddess dressing, served originally at the Palace Hotel in San Francisco. This classic dressing is making a 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.
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 juice
1 tablespoon white wine vinegar
2-3 anchovy filets, minced
Salt and pepper to taste
Place all ingredients in bowl of 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.