Green Goddess Dressing From Wikipedia…
Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. Before the advent of ranch dressing, green goddess was one of the most popular salad dressings in the West Coast of the US. The dressing is named for its
green tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. This dressing is a variation of a dressing originated in France by a Chef to Louis XIII who made a Sauce Au Vert (Green Sauce) which was traditionally served with ‘Green Eel’. In the early 1970s, salad dressing maker Seven Seas produced a bottle version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods.
Green goddess dressing is often used on crab-based salads, including the popular Crab Louis. I like it on mixed greens tossed with cucumbers, tomatoes & fresh herbs…
In a VitaMix, Combine the following…
- 1 cup Veganaise
- 4 Scallions
- 1 cup Fresh Basil Leaves
- Zest & Juice of 2 Lemons
- 2 Cloves Garlic
- 2 Tsp Kosher Salt (or to taste)
- 1 Tsp Fresh Pepper
- 1 cup Plain Yogurt (Fage is my favorite)
- 1 tbls Bonnie’s Tasty Herb Rub
- water to bring to desired consistency
This keeps in a mason jar in your refrigerator for up to a week. A great alternative to sugar laden store bought brands!