I don't know how authentic this is, but it's the way I've been making
Green Goddess Dressing for many years. I made it for our salad tonight...


* Exported from MasterCook *

Green Goddess Dressing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can anchovy fillets -- (2 oz.)
1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream
2 Tbls. tarragon vinegar
1/2 teas. salt
1 Dash freshly ground pepper

Put all ingredients in a blender or food processor and blend for
about 20 seconds. Cover and refrigerate until needed.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

"Wayne Boatwright" > wrote in message
3.184...
>I don't know how authentic this is, but it's the way I've been making
> Green Goddess Dressing for many years. I made it for our salad tonight...
>
>
> * Exported from MasterCook *
>
> Green Goddess Dressing
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 can anchovy fillets -- (2 oz.)
> 1/2 cup chopped parsley
> 3 Tbls. chopped chives
> 1 Cup Mayonaise
> 1 Cup Sour Cream
> 2 Tbls. tarragon vinegar
> 1/2 teas. salt
> 1 Dash freshly ground pepper
>
> Put all ingredients in a blender or food processor and blend for
> about 20 seconds. Cover and refrigerate until needed.

Sounds good, I would probably use a squirt of anchovy paste and half the
recipe since there's no way that I would use that much dressing in a week.
I love that I can use my home made tarragon vinegar. Thanks, e.

Oh pshaw, on Mon 22 Oct 2007 04:59:13p, elaine meant to say...

> "Wayne Boatwright" > wrote in message
> 3.184...
>>I don't know how authentic this is, but it's the way I've been making
>> Green Goddess Dressing for many years. I made it for our salad
tonight...
>>
>>
>> * Exported from MasterCook *
>>
>> Green Goddess Dressing
>>
>> Recipe By :
>> Serving Size : 0 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 can anchovy fillets -- (2 oz.)
>> 1/2 cup chopped parsley
>> 3 Tbls. chopped chives
>> 1 Cup Mayonaise
>> 1 Cup Sour Cream
>> 2 Tbls. tarragon vinegar
>> 1/2 teas. salt
>> 1 Dash freshly ground pepper
>>
>> Put all ingredients in a blender or food processor and blend for about
20
>> seconds. Cover and refrigerate until needed.
>
> Sounds good, I would probably use a squirt of anchovy paste and half the
> recipe since there's no way that I would use that much dressing in a
week.
> I love that I can use my home made tarragon vinegar. Thanks, e.
>
>
>

You're welcome. I usually make just a half a recipe, too. That's plenty
for just the two of us.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

Wayne wrote:
> I don't know how authentic this is, but it's the way I've been making
> Green Goddess Dressing for many years. I made it for our salad tonight...
>
> Green Goddess Dressing
>
> 1 can anchovy fillets -- (2 oz.)
> 1/2 cup chopped parsley
> 3 Tbls. chopped chives
> 1 Cup Mayonaise
> 1 Cup Sour Cream
> 2 Tbls. tarragon vinegar
> 1/2 teas. salt
> 1 Dash freshly ground pepper
>
> Put all ingredients in a blender or food processor and blend for
> about 20 seconds. Cover and refrigerate until needed.

Something is missing... that would make a dip, not a salad dressing...
it's much too thick, it won't pour. And all that mayo is a bit much
with the sour cream... I'd use yogurt, and then thin with milk till it
pours. And that's a bit heavy on the anchovy, for two cups of
dressing no more than two fillets is plenty.

Sheldon

In article 4>,
Wayne Boatwright > wrote:

> I don't know how authentic this is, but it's the way I've been making
> Green Goddess Dressing for many years. I made it for our salad tonight...
>
>
> * Exported from MasterCook *
>
> Green Goddess Dressing
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 can anchovy fillets -- (2 oz.)
> 1/2 cup chopped parsley
> 3 Tbls. chopped chives
> 1 Cup Mayonaise
> 1 Cup Sour Cream
> 2 Tbls. tarragon vinegar
> 1/2 teas. salt
> 1 Dash freshly ground pepper
>
> Put all ingredients in a blender or food processor and blend for
> about 20 seconds. Cover and refrigerate until needed.

As for authentic, this is certainly in the right ballpark. Here's a
couple more from San Francisco chefs.

My mother got this one from a chef at either the Palace Hotel's Garden
Court restaurant in the 1930's or from the Troc, a San Francisco
restaurant in the 40's. ( this salad originated at the Palace Hotel)

Green Goddess Dressing

1/2 cup sour cream
1 cup mayonnaise
juice of 1 lemon
juice of one lime
small can of anchovies, finely chopped
1/4 cup parsley, very finely chopped
1/4 cup green onions with stems, finely chopped
1 tsp wine vinegar
1 clove crushed garlic
1 hard boiled egg, finely chopped

combine and mix well.

This version is from Paoli's restaurant as reported in Doris Muscatine's
"A Cook's Tour of San Francisco", 1963.

Green Goddess Salad

3 cups mayonnaise
8 to 10 filets of anchovies, chopped into small pieces.
1 scallion. chopped fine
2 sprigs of parsley, chopped fine
2 Tbsp. tarragon leaves, chopped fine
1 Tbsp. chives, minced fine
1/2 cup tarragon vinegar
1 clove garlic
assorted salad greens: romaine, escarole, chicory, broken into pieces

Mix well together all but the garlic. Rub salad bowl with the garlic and
add greens and dressing and toss well. Use about 1 Tbsp. of dressing
per person. (There was no measurement for the greens, so it's your
guess.)

D.M.

Oh pshaw, on Mon 22 Oct 2007 07:00:22p, Donald Martinich meant to say...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> I don't know how authentic this is, but it's the way I've been making
>> Green Goddess Dressing for many years. I made it for our salad
>> tonight...
>>
>>
>> * Exported from MasterCook *
>>
>> Green Goddess Dressing
>>
>> Recipe By :
>> Serving Size : 0 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 can anchovy fillets -- (2 oz.)
>> 1/2 cup chopped parsley
>> 3 Tbls. chopped chives
>> 1 Cup Mayonaise
>> 1 Cup Sour Cream
>> 2 Tbls. tarragon vinegar
>> 1/2 teas. salt
>> 1 Dash freshly ground pepper
>>
>> Put all ingredients in a blender or food processor and blend for about
>> 20 seconds. Cover and refrigerate until needed.
>
> As for authentic, this is certainly in the right ballpark. Here's a
> couple more from San Francisco chefs.
>
> My mother got this one from a chef at either the Palace Hotel's Garden
> Court restaurant in the 1930's or from the Troc, a San Francisco
> restaurant in the 40's. ( this salad originated at the Palace Hotel)
>
> Green Goddess Dressing
>
> 1/2 cup sour cream
> 1 cup mayonnaise
> juice of 1 lemon
> juice of one lime
> small can of anchovies, finely chopped
> 1/4 cup parsley, very finely chopped
> 1/4 cup green onions with stems, finely chopped
> 1 tsp wine vinegar
> 1 clove crushed garlic
> 1 hard boiled egg, finely chopped
>
> combine and mix well.
>
> This version is from Paoli's restaurant as reported in Doris Muscatine's
> "A Cook's Tour of San Francisco", 1963.
>
> Green Goddess Salad
>
> 3 cups mayonnaise
> 8 to 10 filets of anchovies, chopped into small pieces.
> 1 scallion. chopped fine
> 2 sprigs of parsley, chopped fine
> 2 Tbsp. tarragon leaves, chopped fine
> 1 Tbsp. chives, minced fine
> 1/2 cup tarragon vinegar
> 1 clove garlic
> assorted salad greens: romaine, escarole, chicory, broken into pieces
>
> Mix well together all but the garlic. Rub salad bowl with the garlic and
> add greens and dressing and toss well. Use about 1 Tbsp. of dressing
> per person. (There was no measurement for the greens, so it's your
> guess.)
>
> D.M.
>

Thanks, Donald. I'll want to try these!

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

Oh pshaw, on Mon 22 Oct 2007 08:20:52p, Sqwertz meant to say...

> On Mon, 22 Oct 2007 23:44:44 GMT, Wayne Boatwright wrote:
>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ -------------------------------- 1
>> can anchovy fillets -- (2 oz.) ...
>> 1/2 teas. salt
>
> My 2oz can of anchovies has 5.4 grams of sodium. Is another
> .5tsp of salt really going to matter in the grand scheme of
> things?
>
> -sw
>

Some forms of sodium (food product or salt) taste saltier than others. I
always add salt last to most things, guaging the salt requirement of the
dish by taste rather than measurement. One of the only times I arbitrarily
use the precise amount of salt called for in a recipe is when baking, since
there is usually some chemical reaction involved.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

One time on Usenet, Wayne Boatwright > said:
> Oh pshaw, on Mon 22 Oct 2007 07:00:22p, Donald Martinich meant to say...
> > In article 4>,
> > Wayne Boatwright > wrote:

> >> I don't know how authentic this is, but it's the way I've been making
> >> Green Goddess Dressing for many years. I made it for our salad
> >> tonight...

<snip>

> > As for authentic, this is certainly in the right ballpark. Here's a
> > couple more from San Francisco chefs.
> >
> > My mother got this one from a chef at either the Palace Hotel's Garden
> > Court restaurant in the 1930's or from the Troc, a San Francisco
> > restaurant in the 40's. ( this salad originated at the Palace Hotel)
> >
> > Green Goddess Dressing

<snip>

> Thanks, Donald. I'll want to try these!

Same here -- I've never made Green Goddess dressing but I've always
been curious about the name. Penzey's makes a GG base, but I'd like to
make it myself. Thanks!

--
Jani in WA