This is the time of year when I’m searching for a new addition to my salad dressing collection so I can switch it up a bit on my lunch salads. We put together the following Green Goddess dressing for a grain bowl we were making and discovered that it also makes an excellent condiment to top a green salad.
The executive chef of the Palace Hotel in San Francisco created the dressing in 1923. As the story goes, George Arliss was in town for his play The Green Goddess and was staying at The Palace Hotel. The actor challenged chef Philip Roemer to make a different salad topping, as he did not like the ones being offered. Chef Roemer created the herb-filled concoction using the name of Arliss’ play for inspiration. While the name comes from the title of the play, it also accurately describes the bright hue of the emulsion.
This delicious dressing comes together quickly with a wand blender. Greek yogurt and a touch of mayonnaise give the sauce richness and tang. Parsley, basil, and tarragon add the aroma of fine herbs, while anchovy fillets offer salty umami to the flavor profile. The spread is also wonderful as a dip for fresh veggies or an accompaniment to grilled fish or chicken.
Green Goddess Dressing
Green Goddess Dressing (adapted from cooking.nytimes.com) Total Time Required: 10 minutes, Yield: 1-1/2 cups
Ingredients:
- 2 oil-packed anchovy fillets
- 3 tablespoons mayonnaise
- 2/3 cup full-fat Greek yogurt
- 1/2 cup parsley leaves
- 1/3 cup basil leaves
- 1 tablespoon fresh dill, minced
- 1 to 2 tablespoons lemon juice
- 1 tablespoons dried tarragon leaves
- 3 tablespoons minced chives
- salt & freshly ground black pepper
Directions:
In the cup of a wand blender, combine the anchovies, mayonnaise, yogurt, parsley, basil, dill, and 1 tablespoon of the lemon juice. Process the dressing until it is smooth and uniformly green. Transfer the dressing to a lidded jar. Stir in the tarragon and chives. Adjust the seasoning as needed with salt, pepper, and lemon juice.
Blend the dressing ingredients.
Use as salad dressing, a dip for fresh produce, or as an accompaniment to grilled fish or chicken. Keep the dressing refrigerated.
The freshness of Summer is in this dressing!
Fresh herbs make this a wonderful dressing for Summer dining! ~Linda
Green Goddess Dressing (adapted from cooking.nytimes.com) Total Time Required: 10 minutes, Yield: 1-1/2 cups
Ingredients:
- 2 oil-packed anchovy fillets
- 3 tablespoons mayonnaise
- 2/3 cup full-fat Greek yogurt
- 1/2 cup parsley leaves
- 1/3 cup basil leaves
- 1 tablespoon fresh dill, minced
- 1 to 2 tablespoons lemon juice
- 1 tablespoons dried tarragon leaves
- 3 tablespoons minced chives
- salt & freshly ground black pepper
Directions:
In the cup of a wand blender, combine the anchovies, mayonnaise, yogurt, parsley, basil, dill, and 1 tablespoon of the lemon juice. Process the dressing until it is smooth and uniformly green. Transfer the dressing to a lidded jar. Stir in the tarragon and chives. Adjust the seasoning as needed with salt, pepper, and lemon juice. Use as salad dressing, a dip for fresh produce, or as an accompaniment to grilled fish or chicken. Keep the dressing refrigerated.