When I was a kid we always had Green Goddess in the house, I think it was my father's favorite dressing. Creamy and a little tangy it was great.
Somehow when I got older I never had it in the house. Then I had kids and, like most kids I know, they had an instant love affair with creamy ranch. That and vinaigrette became the house standards. Oh sure, every now and then we'd get wild and throw in French Catalina or a Thousand Island, but most of the time we stuck with our good old standby dressings.
I recently had an excess of parsley; not wanting to freeze it, since frozen tiny packets of herbs tend to get lost in my freezer, I was casting around for an idea when I remembered this dressing. Paging through my favorite cookbook of all times, the 1975 edition of Joy of Cooking, I found a recipe on page 364. I made a few changes based on ingredient availability and personal taste (I do not like anchovies). This is my modified version:
Green Goddess Dressing
Ingredients
- 1 C. mayonnaise
- 1 minced clove garlic
- 1/4 C. minced green onions
- 1/2 C. minced parsley (the original recipe calls for 1/4 C. but I like it with more parsley)
- 1 T. lime juice (it's supposed to be lemon but I was out)
- 1 T. tarragon vinegar
- 1/2 t. salt
- ground black pepper
- 1/2 C. yogurt (this is supposed to be sour cream but I was also out of that)
Instructions
- Blend it all together and put in the fridge until ready to use. This makes almost a pint, however in addition to a salad dressing, it also makes a delicious dressing for wrap sandwiches.
