Makes 2 cups
The original green goddess recipe is said to have been created in the early 1920s by chef Philip Roemer at the Palace Hotel in San Francisco for an event honoring actor George Arliss, who starred in the hit play “The Green Goddess.” The classic mayonnaise-based dressing, boldly flavored with anchovy and tarragon, can easily be prepared in a blender or food processor. It is delicious over a variety of lettuces, mixed into chicken salad, served as a dip for raw vegetables or steamed artichokes, or even drizzled on fish.
1 cup mayonnaise
¾ cup sour cream
- Seahawks agree to contract extension with quarterback Russell Wilson
- Dustin Ackley trade symbolizes continuing dark days of Mariners
- Surviving Seattle’s sidewalks: Pedestrian rage rises as the population grows
- Mariners trade Mark Lowe to the Blue Jays for three minor leaguers
- Seahawks linebacker Bobby Wagner on contract talks: 'Now. That's my deadline'
Most Read Stories
3 to 4 anchovy fillets
¼ cup tarragon leaves
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh chives
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
Garlic cloves, peeled (optional)
1. Add all ingredients, except the garlic cloves, to a blender or food processor and process until smooth. Taste and adjust seasoning with salt and pepper. Refrigerate until needed.
2. If using as salad dressing: Just before serving, clean and cut selected lettuces into bite-size pieces. Rub a wooden bowl with the garlic cloves, then add greens and toss with enough dressing to coat.
— The Baltimore Sun