This dressing is tangy and tasty and is fabulous for using smidgeons or overflowing hand fulls of fresh herbs from your garden.
It was originally created in the 1920’s in San Francisco. Named for the hit play of the time The Green Goddess. Many modern day versions include avocado in the recipe, but it originally was not there. This recipe is pretty flexible, so feel free to muck about with it.
This is great on salads, with grilled or fresh veggies, on fish and makes chicken or tuna salad really quick and easy.
- About a 1/2 cup of parsley leaves. Try to cut out the stems
- About a 1/4 cup of fresh tarragon, stripped off the stem
- 2-4 tablespoons of fresh chives
- 1-8 garlic cloves (I like garlic, so I use 8, but if you are not a garlic lover, you can tone it down, but don’t omit it)
- About a 1/2 cup of fresh basil
- Any other herbs you come up with while in the garden 🙂
- 2 anchovies. Your dressing won’t taste fishy, just put them in and trust me.
- 1 cup of mayonnaise
- 1/2 cup of sour cream
- 2-3 tablespoons of lemon juice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon of kosher salt
- Fresh ground pepper