The first time I had Green Goddess dressing was at Starbelly in San Francisco. It was one of those 2 pm leisurely lunches. The kind they take in France that last for hours with wine and conversation. Only, as per usual, I was by myself. So the responsibility of indulgent conversation fell on the unsuspecting staff.
I had finished a workout next door, for the following 5 hours I was going to be quite resolved to make healthier choices. I ordered a chicken salad.
The second the crisp bibb lettuce hit my tongue I felt guilty. Here I was trying to be healthy, and this was clearly one of those green-washed salads. Riding the wave of healthy because the word salad was attached to it, while secretly bad, bad things hid inside.
My reluctant conversation partners indulged me, tracking down the ingredients from the kitchen. To my delight, the dressing was, in fact, brimming with beautiful ingredients. I’ve been making it ever since.
This isn’t that recipe, I took the principle, and I adapted it. You probably will too.
That is one of the great things about this recipe. I’m going to give you a list of herbs, but feel free to substitute them out for whatever herbs you like. I use tarragon. I find it’s licorice quality alluring. I use basil because the aroma makes me weak at the knees. If you like cilantro and mint, by all means, use cilantro and mint.
Most recipes for Green Goddess dressing use mayonnaise. I’m not anti-mayo, but I don’t like it in this dressing. I use whole fat greek yogurt, the tanginess makes for a more surprising combination on the tongue, and I find the texture sexier.
Let me know what herb combinations are your favorite in the comments below.
- 2 anchovy fillets
- 1/2 cup basil
- 1/3 cup tarragon
- 2 garlic cloves
- 1 lemon, juiced
- 1/2 cup chives
- 1 cup greek yogurt
- Combine all ingredients in a blender and mix.
- Season with salt and pepper.
- If the consistency is too thick, add water 2 tablespoons at a time till you reach desired consistency.