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03/08/2000 Archived Entry: "Green Goddess Dressing"

Senior moment! Senior moment! I know both perfectly well, but I could not for the life of me think of the recipe for or the story behind Green Goddess Dressing today while taking extra calls after the program. You’ll hear the call one day soon, when I take a day off and my producer Mike Hayes plays tape. But I promised the listener I’d put it up on my web-site as soon as I got home. So here it is.

Green Goddess Salad Dressing
Makes 2 cups

This is my interpretation of the original recipe, invented at the Palace Hotel in San Francisco in the 1920s, in honor of the William Archer play, The Green Goddess, which was a huge hit. It used to be a very popular salad dressing, available even in bottles at one time. However, as my listener said, you can’t find it anymore. Use it on any mixed or green salad, although I think that thick dressings such as this are particularly good dripping down a wedge of iceberg lettuce. It's also excellent as a dressing in chicken, shrimp, or lobster salad. Be sure to use tarragon vinegar. It really gives an extra herbal oomph.

1 cup mayonnaise
1/2 cup sour cream
2 large scallions (white and most of the green), very finely minced
1/4 cup finely chopped parsley
1/4 cup finely minced chives
2 tablespoons finely minced fresh tarragon, or 1/2 teaspoon dried tarragon
2 to 3 tablespoons tarragon vinegar, or more to taste
4 or 5 anchovy fillets, mashed

In a small bowl, blend the mayonnaise and the sour cream.

Mix in the remaining ingredients until well incorporated.