Green Goddess Dressing
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Green Goddess dressing is a San Francisco classic, originating in 1923 at the Palace Hotel. The original recipe was sort of like a caesar dressing but with fresh parsley giving the vibrant dressing its characteristic green color. Over the years, it's been updated to include all manner of fresh herbs, especially tarragon, which imparts a familiar anisette flavor. Here, I advocate for using whatever soft, green herbs are available to you, including parsley, chervil, chives, mint, basil, and of course, tarragon.
Author:Stephanie Ganz
Ingredients
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½ cup Duke’s mayonnaise
2 cloves garlic, smashed
2 anchovies
½ cup Greek yogurt
2 teaspoons Dijon mustard
1 cup loosely packed fresh green herbs (any mix of tarragon, parsley, chives, chervil, and basil)
2 scallions, chopped, green parts only
Juice of ½ lemon
Directions
Combine all ingredients in a blender, and blend until smooth. Store in an airtight container in the fridge for up to one week.
