Green Goddess Dressing

Now a classic, this creamy salad dressing was created by the chef at San Francisco’s Palace Hotel in the 1920s to honor actor George Arliss, who was starring locally in a play called Green Goddess. The dressing is excellent tossed with mixed greens, chopped cucumber, tomato and avocado.

Ingredients:

  • 2 Tbs. chopped fresh chives
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh tarragon
  • 2 Tbs. chopped fresh basil
  • 2 anchovy fillets
  • 1 shallot, chopped
  • 2 Tbs. fresh lemon juice
  • 1/4 cup (2 fl. oz./60 ml) mayonnaise
  • 3/4 cup (6 fl. oz./180 ml) buttermilk
  • Kosher salt, to taste

Directions:

In a Vitamix blender, combine the chives, parsley, tarragon, basil, anchovies, shallot, lemon juice, mayonnaise and buttermilk. Cover and blend on high speed until smooth, about 1 minute.

Pour the dressing into a liquid measuring cup and season with salt. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days before using. Makes about 1 1/2 cups (12 fl. oz./375 ml).

Williams-Sonoma Kitchen