Green Goddess Dressing
When I was a lot younger I worked in Downtown Pittsburgh and found a restaurant that served a salad with a pungent salad dressing which I later came to know as Green Goddess Dressing. The salad was not full of the popular ingredients of today's world such as hard boiled egg halves, chopped meats or french fries. It was just a mixture of greens that was tossed with onions that were sliced and separated to make swirls.
This salad dressing sounds like my favorite, Green Goddess. I found this recipe hand written in a hat box of recipes, yellow faded almost beyond recognition. If I've written it wrong, I apologize. Play with it to get the right proportions.
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 cup fresh parsley, chopped
- 1/4 cup fresh chopped chives or scallion tops
- 1 garlic clove, smashed and minced
- 1 small can anchovy fillets, drained, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon tarragon or white distilled vinegar
- Pepper to taste
How to Mix
Blend mayonnaise and sour cream in a mixing bowl; set aside. Put the remaining ingredients in a blender or food processor container and whirl until smooth. (If the ingredients get jammed up in the blender blades, add 1 tablespoon of water to free them.) Mix the blended ingredients into the mayonnaise and sour cream mixture. Refrigerate a few hours before serving over your salad greens.