Green Goddess Dressing

Green Goddess
Green Goddess Dressing

Here’s a dressing you do not see often anymore! Green Goddess is a delightfully creamy dressing perfect for crisp lettuce or as a dip for a crudité platter. If you have never had it before, give it a shot…it will make a nice change from a simple vinaigrette or a heavy ranch.

The history of the dressing is quite interesting. It was said to be created in the 1920s at The Palace Hotel in San Francisco to commemorate the actor George Arliss who was in a highly successful play, The Green Goddess.

The sauce does have a mayonnaise base, similar to most creamy salad dressings, however unlike Ranch it skips the buttermilk and spices. Instead it opts for very fresh greens, which give it it’s signature Green Goddess color. In the original recipe, the greens were scallions, parsley, tarragon, and chives, however I’ve changed it up a bit by replacing the tarragon with dill, and adding cilantro. Of course, you do not have to make this change when you make the dressing, I just like a flavor more.

Use This Dressing In My Avocado and Combi Pasta Salad!

Just like with most of my recipes that involve mayonnaise, I recommend making homemade mayonnaise as it is extremely easy and much tastier than store-bought, in my opinion.

Green Goddess Ingredients:

1 cup of Mayonnaise; homemade or store bought

4 Anchovy fillets

1 tbsp Sour Cream

2 tbsp Parsley

2 tbsp Chives

1 tbsp Dill

1 tbsp Scallions

1 tbsp Cilantro; if you don’t like cilantro leave it out

1 tbsp Lemon Juice

Salt and Pepper; to taste

Green Goddess Instructions:

1. In a food processor, add all the ingredients. Process well for a few minutes. Taste for salt and pepper and serve cold.

Notes:

Just like homemade mayonnaise, this dressing will keep for about a week in your refrigerator, as mayonnaise does use raw eggs. You can use pasteurized eggs if you want to avoid using raw ones.

Green Goddess Dressing

A timeless salad cream from the 1920s. Green Goddess is perfect for lettuce, pasta salads, or as a dip for crudites. Try it by substituting tarragon for dill and cilantro
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Course: Sauce
Cuisine: American
Keyword: Green Goddess
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup

Ingredients

  • 1 cup Mayonnaise
  • 4 Anchovy
  • 1 tbsp Sour Cream
  • 2 tbsp Parsley
  • 2 tbsp Chives
  • 1 tbsp Dill
  • 1 tbsp Scallions
  • 1 tbsp Cilantro
  • 1 tbsp Lemon Juice
  • Salt and Pepper to taste

Instructions

  • In a food processor, add all the ingredients. Process well for a few minutes. Taste for salt and pepper and serve cold.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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