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Green Goddess Dressing
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Description
This recipe for Green Goddess Dressing was adapted from the original recipe created in the 1920’s at San Francisco’s landmark Palace Hotel. It features lots of fresh herbs: tarragon, parsley and chives. Don’t skimp on the anchovies—they give the dressing a depth and complexity and no fishy taste.
Ingredients
- 1 cup Mayonnaise
- ½ cups Sour Cream
- ¼ cups Fresh Chives, Finely Chopped
- ¼ cups Fresh Parsley, Finely Chopped
- 2 Tablespoons Fresh Tarragon, Finely Chopped
- 3-¼ teaspoons Lemon Juice
- 3-¼ teaspoons Tarragon Vinegar Or White Wine Vinegar
- 3 Anchovy Fillets
- Salt And Freshly Ground Black Pepper, To Taste
Preparation
Combine all ingredients in a food processor or blender and mix well. Taste and adjust seasonings, if needed. Cover and refrigerate. Dressing is best made several hours or up to a day ahead.
Adapted from Executive Chef Philip Roemer, Palace Hotel.
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