I’d always thought that green goddess salad dressing was so named for its reliance upon an abundance of tender, bright green herbs but, in fact, it was created at the San Francisco Palace Hotel in 1923, after a popular play of that era, The Green Goddess. Similar to other creamy dressings, it is made with half mayonnaise and half sour cream or yogurt and a large amount of herbs, chief among them being tarragon, a woefully underused herb. The aniselike tarragon and chives or scallions lend a mild bite. I add a ripe avocado to my version! This verdant, refreshing dressing is perfect on crunchy romaine lettuce, but it can also be served as a dip for crudité or boiled, roasted, or fried potatoes and roasted chicken. Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt (Lorena Jones Books, April 2017). —Liz Prueitt
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Greenest Goddess Dressing and Dip
2 1/2 cups/600ml
(180 grams) mayonnaise or Aioli
(180 grams) sour cream or Greek yogurt
finely chopped tarragon
(5 grams) finely chopped flat-leaf parsley
finely chopped chives or scallions
Juice of 1 lemon
olive oil- or salt-packed anchovies, rinsed, finely chopped
ripe California avocado, halved, pitted, peeled, and cut into quarters
Combine the mayonnaise, sour cream or yogurt, tarragon, parsley, chives or scallions, lemon juice, and anchovies, avocado, carrot tops, and salt in a blender and blend until smooth. Taste and adjust the seasoning, adding pepper to taste. Serve immediately.
Store in a jar with a tight-fitting lid in the refrigerator for up to 1 week.