Greg wrote:

> Recipes:
>
> 1948: Green Goddess Salad
>
> This recipe appeared in an article in The Times by Jane Nickerson. It
> comes from ''The California Cook Book,'' by Genevieve Callahan.
<snip>

The term "Green Goddess Dressing" seems to mean different things to
different people, and sometimes those differences are pretty damn
significant. My recipe collection includes the following:

(from _The Culinary Arts Institute Cookbook_)
Green Goddess Salad Dressing

1 cup mayonnaise
1/2 cup thick sour cream
3 tablespoons tarragon vinegar
1 tablespoon lemon juice
1/3 cup finely chopped parsley
3 tablespoons finely chopped onion
3 tablespoons mashed anchovies
1 tablespoon chopped chives
2 teaspoons chopped capers
1 clove garlic, pressed or minced
1/8 teaspoon salt
1/8 teaspoon pepper

1. Blend all ingredients thoroughly.
2. Cover bowl tightly and chill in refrigerator 3 to 4 hours.

About 2 1/2 cups dressing


When *I* first encountered something called "Green Goddess Dressing" it
turned out to be a copy of Alice Waters's dressing of that name, which has
substantial differences:

(from _Chez Panisse Vegetables)
Green Goddess Dressing

"We have adopted this euphonious appellation for a salad dressing we often
make, even though our version doesn't much resemble the authentically 1950s,
sweetish, mayonnaise-based dressing of the same name."

1 shallot
1 clove garlic
2 to 3 tablespoons white wine vinegar
1/2 lemon
1/2 lime
1 or 2 salt-packed anchovies
1/2 avocado [1]
3/4 cup olive oil
1/2 cup cream
4 tablespoons chopped Italian parsley
3 tablespoons chopped tarragon
2 tablespoons chopped cilantro
1 tablespoon chopped basil
1 teaspoon chopped savory
Salt and pepper

Peel and chop fine the shallot and garlic and macerate in 2 to 3 tablespoons
of white wine vinegar, a big squeeze of lemon, and a smaller one of lime.
Add the anchovy, rinsed, boned, and very finely chopped or mashed, and the
flesh of the avocado. Mash together with a fork. Whisking or stirring with a
wooden spoon, gradually incorporate the olive oil and cream -- as if you
were making a thin mayonnaise. Use about two parts olive oil to one part
cream; the avocado will smoothly absorb up to 3/4 cup of olive oil and
nearly 1/2 cup of cream. Flavor with the herbs. Taste and adjust the
seasonings to your tastes; the dressing probably will need salt and pepper
[2].

Makes about 2 cups.

BOB'S NOTES:
[1] I prefer using a whole avocado, and thinning the dressing with
buttermilk at the end. I probably wouldn't have that preference if I didn't
live in California.

[2] The time to add -- or leave out -- the second anchovy is at the end,
when you're tasting and adjusting the seasonings.


Bob