Green Goddess Dressing: a California Classic

Are you tired of boring, bland salads? Do you want to add a burst of flavor to your greens without loads of fat, sugars and artificial ingredients? Look no further than Green Goddess Salad Dressing.

Green Goddess Salad DressingPhoto byThat Recipe

This creamy, herb-infused dressing has been delighting taste buds for a century and has become a staple in many kitchens. Made with fresh, all-natural ingredients, this easy blender dressing adds a zing to your salads or makes a fantastic dip for veggies, fries or chips.

The original Green Goddess Dressing was first created at the Garden Court in The Palace Hotel in San Francisco in the 1920's and named for a famous play at the time.

At the restaurant they make their own mayonnaise, but I skip that step and just used pre made. It is a simple to make dressing made with what has become a signature characteristic of California cuisine, loads of fresh herbs.

INGREDIENTS FOR GREEN GODDESS SALAD DRESSING

The basic ingredients are basic and easy to find. Mix and match different herbs for different flavors. Adjust amounts adding more mayonnaise and sour cream if you want it creamier; add a little milk if you want it thinner.

• mayonnaise
• sour cream or plain yogurt
• fresh herbs: chives, parsley, tarragon (etc.)
• anchovy paste or anchovy fillets
• garlic cloves
• cider vinegar
• Worcestershire sauce
• lemon juice
• salt and pepper

For a vegan alternative use all vegan mayonnaise and replace the anchovies and Worcestershire sauce with one of the following: capers, soy sauce, and/or miso paste. This will add the "umami", or savory taste, from the anchovies.

AVOCADO IN GREEN GODDESS DRESSING

The original dressing did not contain avocado, it was a combination of mayonnaise and fresh herbs.

I can only assume avocado was added later because of the green color. While it isn't part of the original recipe, I think it would be a delicious addition.

Recipe

INGREDIENTS

• 1 cup low-fat mayonnaise
• 1 cup low-fat plain yogurt
• ½ cup fresh chives
• ½ cup fresh parsley
• ¼ cup fresh tarragon
• 1 teaspoon anchovy paste (or 1-2 anchovy fillets)
• 1 garlic clove
• 1 tablespoon vinegar
• 1 tablespoon Worcestershire sauce
• juice from ½ a fresh lemon
• salt and pepper to taste

INSTRUCTIONS

• Combine all ingredients (except salt and pepper) in a blender or food processor until smooth.
• Season with salt and pepper to taste.