Summertime is definitely upon us and it’s the time of year I beg off from cooking. Heating the oven is like turning the air off and who wants to do that? I begin looking for recipes that require little to no heat from the stove or oven. Naturally my mind drifts to salads. I could easily eat salad every day of my life and be quite content.
As a kid, my Daddy made sure we had all the vegetables we could can or “put up” and still enough left over to give away. My love of vegetables started then and it’s never diminished. My first remembrance of Green Goddess dressing was in the 1970’s. A company called Seven Seas had a line of dressings and Mom would occasionally purchase their Green Goddess. Honestly I don’t remember being overly excited about it then but as I grew older it became a dressing I would go for if it appeared on someone’s menu which became less and less as ranch and honey mustard became the go-to dressings.
Other than the color of the dressing, how does Green Goddess get its name, you may ask? Well I did a teeny bit of research and discovered that the first mention was in 1923 at the Palace Hotel in San Francisco, CA.
The Palace’s executive chef, Philip Roemer wanted to pay tribute to actor George Arliss’ hit play, (you guessed it) “The Green Goddess.” His recipe was a variation from France by a chef to Louis XIII.
Along came Seven Seas in the 1970’s who made it popular in a store-brand version and was eventually purchased by Kraft Foods who continue to produce it today.
I chose to stick to an original recipe on this one. The base is sour cream and mayo adding several fresh herbs. I happen to have fresh basil, chives, parsley and dill growing so I used these in this recipe. Other variations add in avocado which would be delightful as well. If you are counting calories, you could also substitute plain Greek yogurt for the mayo and sour cream.
The nice thing is that you can throw everything into a food processor or blender and whip it up. Naturally it’s delicious over salad but it could easily be great over grilled chicken or vegetables as a dip. I rarely ever buy pre-made dressings anymore. I control what goes in the recipe and it’s just better. I hope you will give this one a try.
The Recipe: Green Goddess Dressing
(from the cookbook: Bayou Cuisine, St. Stephens Episcopal, Indianola, MS 1970)
1 clove garlic, crushed or 1 t. garlic powder (please, use fresh if you have it)
3 T chopped fresh chives
3 T chopped anchovies
3 T chopped fresh dill (optional – not included in original – I just like it)
½ c. chopped fresh parsley
½ c. chopped fresh basil
1 T lemon juice
1 T tarragon vinegar (or add some tarragon into vinegar and allow to meld about 15 minutes)
½ c. sour cream
1 c. mayonnaise (substitute 1 cup of Greek yogurt if desired)
Salt and pepper to taste
Crush garlic. Combine all ingredients in a food processor or blender. Pulse for about a minute until all is creamy and incorporated. Add salt and pepper to taste. Refrigerate overnight or at least for a couple hours before serving over greens.