I felt like a creamy sort of salad dressing tonight, but not the ubiquitous Ranch and I didn’t have much in the house in terms of blue cheese or anything. In thumbing through old cookbooks, I ran across a recipe for Green Goddess dressing that sounded good. I’d heard of it before but I don’t think I’ve ever tasted. Not being an anchovy person, I left those out, as well as anchovy paste and I used red wine vinegar and some dried tarragon rather than tarragon vinegar. The 1:1 ratio of sour cream and mayonnaise is the same one I use for potato salad. It’s a nice combination.
For the salad, I chopped up a head of green lettuce, opened a can of water-packed quartered artichoke hearts, and sliced up some black olives. The dressing was mixed up in a blender until smooth, although I had to keep poking at it. Perhaps a bit more vinegar would have been in order.
Green Goddess Dressing
Ingredients
- 1/4 cup dried parsley
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- the green tops of 4 green onions, about 4″ is what I used
- 2 Tbs wine vinegar
- 1/4 tsp dried tarragon
- 1/2 tsp dried basil
- 1/4 tsp sugar
Instructions
- Blend until smooth and chill until serving time.
If you like anchovies, the original recipe called for 1 Tbs anchovy paste.
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