Green Goddess Dressing

It’s an old standby. Full of fresh herbs including Italian parsley, tarragon, and chives blended into a luscious mix of real mayonnaise and cream, brightened with fresh lemon and loads of savory from garlic and anchovies. It’s a classic and it’s dreamy goodness.

Take your salad to another level by making your own salad dressing. It’s often an overlooked component yet takes less than about 10 minutes to pull together. Green Goddess is a dressing that I remember my Mom serving. It was quite popular in the 60s and 70s, though accounts date its creation back to the 1920s. Clearly it has come in and out of fashion in the world of food but it should be a staple in your rotation.

Loaded with Italian parsley, tarragon, and chives puréed with a generous scoop of real mayonnaise, cream and fresh lemon juice. Garlic and anchovy fillets for an incredible layer of seasoning.

Don’t be put off by the anchovies; even if you’re not a fan, they add a salty depth needed for this dressing. Trust me, no one will never know they’re in there if you don’t tell you!

The complexity of the herbs creates a bouquet on your palate served over the simplest of salads.

It’s a classic dressing and it’s always wonderful.

Green Goddess Dressing

1 cup mayonnaise

½ cup cream

2 tablespoons fresh lemon juice

½ cup Italian parsley, lightly packed for measuring

½ cup tarragon leaves, lightly packed for measuring

½ cup chopped chives, lightly packed for measuring

2 teaspoons chopped garlic

2 tablespoons chopped anchovy fillets

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

Scoop the mayonnaise into the canister of a blender, pour in the cream and lemon juice.

Add the parsley, tarragon, and chives along with the garlic, anchovy fillets, kosher salt, and black pepper.

Purée, starting on low speed then increasing to a medium speed and process for about 20 to 30 seconds or until the dressing is blended and is very smooth and creamy.

Makes a little over 2 cups. Keep refrigerated.

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