Green Goddess Salad Dressing

This herbal, creamy salad dressing was invented at the historic Palace Hotel in San Francisco in the 1920s for an event honoring William Archer’s play, The Green Goddess. Fresh herbs play a starring role in this dressing.

INGREDIENTS

Dressing
1 cup mayonnaise
1/2 cup sour cream
1 garlic clove, smashed and peeled
1/4 cup snipped fresh chives
1/2 cup minced fresh parsley
1/4 cup fresh tarragon leaves
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
2-3 anchovy fillets, rinsed, patted dry, and minced
Salt and freshly ground pepper, to taste

Salad
8 cups mixed soft lettuce greens or Boston lettuce, washed, spun dry, and broken into bit sized pieces

METHOD
Place all of the dressing ingredients in a blender and blend until well blended and smooth, scraping down the sides of the blender with a rubber spatula. Taste and season with additional salt and pepper as needed. Refrigerate in a jar with a tight fitting lid for up to 1 week.

Place salad greens in large salad bowl. Pour about 1 cup (or amount of your preference) evenly over greens, toss well, and serve.

YIELD: 2 cups dressing