I fell in love with Green Goddess Dressing on our honeymoon to San Francisco in 1972. It took a while for me to find it in the grocery stores, but it didn’t taste as good as the homemade dressing. From what I understand it originated with the executive chef at the Palace Hotel in 1923 which was a variation of a French sauce traditionally served with Eel. Enjoy!!
Green Goddess Dressing
2 tsp anchovy past or 2-4 canned anchovies
1 small garlic clove, minced
½ to 1 cup slightly mashed avocado
1/3 cup mayonnaise
¾ cups sour cream
½ cut chopped fresh parsley
¼ cup chopped fresh tarragon or fresh chopped basil
3 Tbsp chopped chives
2 Tbsp lemon juice
Sal and black pepper to taste
Sweetener to taste
Put all the ingredients in the bowl of a blender or food processor and blend or pulse until you get an even smooth dressing, about 30-45 seconds. Serve as a dip or toss with salad greens. The dressing will last about a week in the refrigerator. Makes 2-3 cups.