Green Goddess Salad Dressing

"This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don’t have fresh tarragon, you can use 1/4 teaspoon dried, instead.)"

INGREDIENTS
2 cups mayonnaise
4 anchovy fillets, minced
1 green onion, chopped
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon

DIRECTIONS
Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon in a blender to the consistency you like it.
Refrigerate until ready to serve and pour over favorite salad or greens.

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This creamy, herby dressing was invented at the historic Palace Hotel in San Francisco in the 1920′s in honor of William Archer’s hit play The Green Goddess. It enjoyed great success, especially in California, for decades and, in our opinion, is worth a revival.

As you can tell from the recipe below, the fresh chopped chives and parsley give it the rich fresh green color.

Yields: 2 cups

Ingredients:

1 cup Traditional Mayonnaise
1/2 cup sour cream
1/4 cup snipped fresh chives or minced scallions
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
salt and freshly ground pepper to taste
Stir all the ingredients together in a small bowl until well blended. Taste and adjust the seasonings. Use immediately or cover and refrigerate.

http://www.culinarycafe.com/Salads/Orig_Green_Goddess_Dressing.html

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2 medium avocados, pitted, peeled, grilled and chopped into cubes
2 tablespoons lemon or lime juice
1 tablespoon roughly chopped basil leaves
1 tablespoon roughly chopped tarragon leaves
1 clove garlic, minced
1/8 teaspoon asorbic acid or Vitamin C
1/2 cup extra-virgin olive oil
Grey salt
Freshly ground black pepper

In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled.

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