I don’t understand why this is not used as much these days. It’s fabulous!
A great idea is to slice tomatoes in half, put a piece of mozzarella and basil inside and sandwich them together then pour over the Green Goddess dressing. The dressing will keep in the fridge for at least a week.
This recipe makes about 2 cups of dressing, the recipe is slightly adapted from the original recipe from”The Palace Restaurant” in San Francisco.
1/3 heaped cup fresh chives or green onions (packed in to a measuring cup)
1/3 heaped cup fresh tarragon, (packed into a measuring cup, tarragon is optional but if you like tarragon it’s really good in this dressing)
1/3 heaped cup fresh Italian (flat leaf) parsley (packed into a measuring cup)
1 1/2 tbsp freshly squeezed lemon juice
1 1/2 tbsp white wine vinegar
1 tsp anchovy paste (or more, depending on how much you like anchovies)
1 cup mayonnaise (a good brand like Kraft or Helmanns)
1/2 cup sour cream (I used light sour cream)
salt and freshly ground black pepper
I used a food processor for this recipe, it makes life a lot simpler.
Measure 1/4 cup each of chives (or green onions) tarragon and parsley and add to the food processor.
Pulse the processor until the fresh herbs are finely chopped then add the lemon juice, white wine vinegar and anchovy paste and pulse a few more times.
Add the mayonnaise, sour cream, salt and pepper and run the food processor about 20 to 30 seconds or until the ingredients are well combined,
Chill at least for a few hours before serving