Green Goddess Dressing

With summer salad season in full swing, my wife and I have fallen in love with Green Goddess Dressing. We’ve been buying so much of it that I figured “why not just make our own?”. So, we put our heads together and have come up with what we think is pretty amazing take on this classic salad accompaniment.

This recipe pays homage to the original 1923 version - first made by Executive Chef Philip Roemer at the Palace Hotel in San Francisco to honour George Arliss and his hit play The Green Goddess - in combining all the fresh herb flavour that’s central to this classic recipe with zesty lemon, salty anchovies, and a touch of honey for added sweetness. The result is a beautiful dressing that pair perfectly with any leafy salad.

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Prep Time 20

Total Time 20

Servings: 1

Course: Salad, Sauces

Cuisine: American

Calories: 1535

Ingredients Equipment Method Notes

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1 cup fresh parsley chopped
1/2 cup fresh basil chopped
1/4 cup fresh chives chopped
2 tbsp fresh tarragon
1 lemon juice + zest
1 clove garlic minced
1 tsp anchovy paste
2 tsp capers drained
1 tsp Kosher salt
1/4 tsp black pepper freshly ground
3 tbsp honey
3 tbsp avocado oil

Equipment

food processor
mircoplane
citrus juicer
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Wash and chop all fresh herbs, peel and mince garlic, zest and juice zest lemon, measure and separate all ingredients.

Cooking + Assembly

Place all ingredients in a food processor and pulse until fully combined. This should result in a smooth, creamy dressing with small flecks of fresh herbs.
Serve with leafy lettuce and/or the vegetables of your choice.

Notes

Can be served immediately or stored in an airtight container in the fridge for 3 to 7 days.
Substitute 1 tablespoon of dry tarragon if fresh isn't available.
Add extra avocado oil if a lighter dressing if preferred.