GREEN GODDESS DRESSING
Source of Recipe
CHRISTOPHER KIMBALL
Recipe Introduction
The Palace Hotel in San Francisco invented Green Goddess dressing in honor
of actor George Arliss, who stayed at the hotel while starring in William
Archer's play "The Green Goddess." This is a creamy (mayonnaise and sour
cream), herb-packed dressing that can be used on a tossed salad or as a dip
for crudites. Ideally, it should be bursting with herb flavor and have a
well-balanced, creamy base to carry the flavors.
List of Ingredients
1/2 cup mayonnaise (regular or low-fat)
1/2 cup sour cream (regular or low-fat)
1/4 cup flat parsley leaves
1 tablespoon tarragon or chervil leaves
1 small shallot, chopped (about 2 teaspoons)
1 large or two small anchovy fillets, chopped (optional)
1 tablespoon lemon juice
1/4 cup finely chopped chives
1/8 teaspoon salt (reduced to a generous pinch if using the optional
anchovy)
Freshly ground pepper to tasteRecipe
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The dressing may be used immediately, but a rest of an hour or so in the
refrigerator allows the flavors to improve. However, it is best used within
a day. This makes enough dressing for a large salad, or it can be used as a
dip. Either way, it should be served cold or cool.
Place first seven ingredients (the mayonnaise through the lemon juice) in
the bowl of a food processor fitted with the metal blade. Process until the
parsley is very finely chopped and the mixture is pale green. Add the
chives, salt and pepper and pulse once or twice to evenly incorporate the
chives. Taste for seasoning and adjust with salt if necessary. Refrigerate,
covered, for an hour to allow flavors to meld. May be refrigerated
overnight.
Makes about 1 1/4 cups
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