Green Goddess Salad Dressing
Green Goddess is one of my favorite salad dressings, and also a sign of spring! I make this recipe every year as soon as the tarragon comes up in my garden. And this delicious classic dressing is low-carb, Keto, low-glycemic, gluten-free and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
Have you tasted Green Goddess Salad Dressing? Green Goddess was hugely popular when I was a kid, and for me, it’s one of those blast-from-the-past things that I’ve loved for so long I don’t remember when I first tried it. There are definite similarities to Ranch Dressing, but Green Goddess is creamier and more herbal, with generous amounts of chives, tarragon, and parsley.
It wasn’t until I read about Green Goddess dressing on Hedonia that I knew that the dressing originated in San Francisco, created by a chef at the Palace Restaurant in 1923 for an actor who was starring in a play called “The Green Goddess.” When I saw that post I’d been talking with my sister Sandee for months about re-creating our favorite salad dressing memory, and after I wrote about Green Goddess Dressing for BlogHer.com I finally made the dressing.I used the Green Goddess recipe from Hedonia, which Sean adapted from the original recipe from The Palace Restaurant. Of course, I loved this dressing, which I’m thinking is a pretty good reason to be sure I get some tarragon into the freezer so I can make it this winter!
I used a food processor to finely chop the chives or scallions, parsley, and tarragon. (Pack the herbs into the measuring cup when you’re measuring them to go into the food processor. Of course, you can also chop by hand if you don’t have a food processor.)
Then add the lemon juice, white wine vinegar, and anchovy paste to the processor and pulse a few times. (Or simply stir in if you don’t have a food processor. You can also use chopped anchovies, but I thought the paste was easier.)
Add the mayo, sour cream, and a bit of salt and fresh ground black pepper and run the food processor for about 20-30 seconds, until all ingredients are well combined. (Or just stir together in a bowl.) I couldn’t bring myself to use reduced-fat mayo in this, but I did use light sour cream. Of course, use full-fat dairy if you prefer.
Let the dressing chill in the fridge for at least a few hours before serving. This will stay good in the fridge for at least a week.
Green Goddess Salad Dressing
Green Goddess is one of my favorite salad dressings, and also a sign of spring!
- 1/4 cup fresh chives or green onions (packed into measuring cup)
- 1/4 cup fresh tarragon (packed into measuring cup, tarragon is optional but if you like tarragon it’s really good in this dressing
- 1/4 cup fresh parsley (packed into measuring cup, I used flat-leaf Italian parsley)
- 1 T fresh-squeezed lemon juice
- 1 T white wine vinegar
- 1 tsp. anchovy paste (or more, depending on how much you like anchovies)
- 1 C mayo (I used full-fat mayo, but use reduced-fat mayo if you prefer)
- 1/2 C sour cream (I used light sour cream)
- salt and freshly-ground black pepper to taste
- Measure 1/4 cup each of chives (or green onions), tarragon, and parsley, and add to food processor.
- Pulse processor until the fresh herbs are finely chopped, then add lemon juice, white wine vinegar, and anchovy paste (or canned anchovies) and pulse a few times more.
- Add mayonnaise, sour cream, salt, and freshly-ground black pepper and run the food processor about 20-30 seconds, or until ingredients are well combined.
- Chill at least a few hours before serving.
- This will keep in the fridge for at least a week, although it probably won’t stay around for that long!
(I used a food processor to make this, but if you don’t have one you can finely chop the herbs with a chef’s knife and then stir the ingredients together in a bowl.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re strictly following the South Beach Diet, you should use low-fat mayonnaise and low-fat sour cream to make this dressing. However, I couldn’t bring myself to use low-fat mayo for this favorite recipe from the past, and since you’re only eating a few tablespoons on a healthful salad, I don’t feel too guilty about it. This would be approved for all phases for the South Beach Diet, and it’s also great for other low-carb eating plans, which would probably prefer full-fat ingredients.
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