A creamy dressing full of flavour, green goddess dressing was originally created in 1923 in San Francisco by the executive chef of the Palace Hotel in tribute to actor George Arliss and his play of the same name.
Made with mayonnaise, sour cream and a mixture of parsley, tarragon, chives,capers and lemon, it was instantly a great success and popular for decades after.
Easy to make, green goddess dressing is delicious with simply prepared vegetables such as blanched green beans, fresh witlof, raddichio and grilled artichokes. I personally love it drizzled over a crisp wedge of iceberg lettuce and a drizzle of extra virgin olive oil.
Also try it on spread on sandwiches or mixed into your next potato salad.
1 cup mayonnaise
1/2 cup sour cream
¼ cup lemon juice
1/4 cup roughly chopped parsley,
3 tablespoons roughly chopped tarragon
1 tablespoon chopped chives
2 teaspoon chopped capers
1 clove garlic, finely chopped
Place all ingredients in a food processor and blend until combined. Season with salt and pepper and refrigerate for 1 hour before serving for the flavours to mingle.
Makes approx 400ml.
Keeps in the refrigerator for up to 2 weeks.