If you grew up in the 70s like I did, then you’ve probably heard of Green Goddess Dressing. Recently I was having a conversation about “City Chicken,” another 70’s throw back, with my sister. For some reason it reminded me of several dishes that were popular back then, including Chicken ala King and Turkey Tetrazinni. This was before the advent of Ranch dressing, one of my favorites, but it’s actually pretty similar.
Green Goddess Dressing
I had no idea where the dressing originated from, so I looked it up and found this on Wikipedia:
Anchovy paste, garlic and lemon juice combine well with the greens giving this dressing plenty of flavor. If you can’t find anchovy paste, a couple of canned anchovy fillets will do just as well.
This dressing is perfect for salads, and you can see here, I used it on a nice wedge of romaine, and some roasted chicken.
Back in the day I remember my mom also serving this as a side sauce for seafood, and as a dip with veggies at parties.
Not green enough for you? Just add a couple of drops of green food coloring.
Here’s the Recipe:
Serves: 2 cups
- ½ cup Flat Leaf Parsley, finely chopped
- ¼ cup Chives, finely chopped
- large clove garlic, finely minced
- 1 tablespoon Anchovy paste
- 1 cup Mayonnaise
- ½ cup Sour Cream
- ¼ cup Red Wine Vinegar
- Juice of one lemon (approx. 2 tablespoons)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- a couple drops of green food coloring (optional)
- Place parsley, chives and garlic in a food processor and combine.
- Add remaining ingredients and mix well.
- Transfer to a bowl and serve or cover and refrigerate.