This creamy, green herb dressing, seasoned with chives, parsley, lemon, vinegar and anchovies, is equally good on a salad or as a dip. It’s a regional classic from the West Coast that deserves a new round of appreciation. Serve it as a side salad or add shrimp, crab or poached chicken to make a main dish. For best results, toss it with the greens just before serving, as it’s very thick. Chervil and tarragon are two other herbs that are often used to flavor this dressing, so feel free to use them if they’re handy.
The Green Goddess Salad was created in 1923 by a chef at the Palace Hotel in San Francisco as a tribute to George Arliss, the star of the play “The Green Goddess.” The salad was popular throughout the West Coast for fifty years, and Seven Seas sold a bottled version in the 70s. Ranch and balsamic dressing took over the market in the 80s and Kraft bought out Seven Seas, so now the bottle version is available only in limited quantities. Growing up in California and Washington, it was one of my childhood favorites, but this easy to make version is better than the bottled version that I fondly remember.
Green Goddess Salad Dressing
Makes about 2 cups (480 ml), adapted from “The Joy of Cooking”
1 cup (240 ml) mayonnaise
1/2 cup (120 ml) sour cream, regular or lactose-free
1/4 cup (60 ml) chopped chives or green onions, green part only
1/4 cup (60 ml) minced fresh parsley
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) white wine vinegar
3 anchovy fillets
Salt and pepper to taste
Add the ingredients to a blender or food processor and blend until smooth. Add salt and pepper to taste. Refrigerate or toss with a salad made with your choice of the following ingredients.
Chopped green onions, green part only
Avocado slices (1/4 of an avocado is allowed on the low-FODMAP diet)
For a main dish salad, add your choice of shrimp, crabmeat or poached chicken