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Thursday, May 20, 2010

Green Goddess Dressing

Green Goddess dressing was invented in the 1920's at the Palace Hotel in San Francisco in honor of William Archer's hit play, The Green Goddess.

This classic salad dressing became more popular in the 1970's. This beautiful green dressing adds a touch of color and delicious flavor to a big salad or can be used over broiled or poached fish or chicken.

1/2 cup Mayonnaise
1/2 cup Sour Cream
1 1/2 TB Tarragon Vinegar
1 1/2 TB Fresh Lemon Juice
2 Garlic Cloves, minced
1/2 cup chopped Fresh Italian Parsley
1 TB chopped Fresh Mint
1 1/2 TB chopped Fresh Tarragon
2 TB chopped Fresh Chives
6 Anchovy Fillets, coarsely chopped
Salt and Freshly Ground Black Pepper

Combine all ingredients except the salt and pepper in a blender or food processor fitted with a steel blade. Blend until completely smooth. Transfer to a medium bowl. Season with salt and pepper. Makes 1 cup.

Green Goddess Dressing keeps refrigerated for 5 to 7 days.

* For a lower-calorie version of this classic recipe, use light mayo and light sour cream.
* To use as a sauce for fish or chicken, thin slightly with 1 teaspoon of lemon juice.

Green Goddess Salad Dressing -

This recipe includes a bit of Basil and Onion for added flavor.

1/3 cup Mayonnaise
1/3 cup Sour Cream
2 TB Chopped Fresh Chives
4 TB Chopped Fresh Parsley
1 tsp Chopped Fresh Mint
1 TB Chopped Fresh Basil
1 1/2 tsp Lemon Juice
1 1/2 tsp White Wine Vinegar
2 tsp Anchovy Paste or 2 small Anchovy Fillets
1/2 tsp Worcestershire Sauce
1/4 tsp Dry Mustard
1/4 tsp Finely Chopped Garlic
1/4 tsp Dried Minced Onion
Salt and freshly ground black pepper to taste

In a blender or small food processor, combine all ingredients until thoroughly blended. Chill until you are ready to serve with your favorite greens and veggies.

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