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
Simple
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.
