All this cold long winter, we’ve been comforted by hearty soups and stews that have kept us warmed and nourished. We’ve enjoyed chili and beef stew and tomato soup and bowls and bowls of vegetable soup. I love them all. But every now and then, I crave something fresh during the cold weather. I don’t know if this makes sense, but it’s like the soups and stews start weighing down my palate after a while. I want greens! Fresh ones.
Some of the freshest greens available during the winter are all the lovely lettuces. Of course they’re shipped in. And no, they’re not local. But along with all the protein and carbs, I just have to have something to brighten things up a bit.
For me, one of the best things about salad is making my own salad dressings. Yes, bottled dressings are convenient. Yes, they’re fairly inexpensive. But making your own takes so little time and the reward is huge. I make dozens of different ones and one of my favorites is this very old-fashioned Green Goddess Dressing.
Green Goddess was first created by the San Francisco Palace Hotel’s chef Philip Roemer in 1923 as a tribute to a hit play of the same name. It became so popular that in the early 1970’s, Seven Seas began commercial production of it. Though production is limited, it’s still sold today.
Now, I know that when you think of classic Green Goddess Dressing, you think of a smooth, pale green mixture. If that’s what you’re looking for, all you have to do is whiz this up with a blender or food processor. I just like the look of the finely chopped herbs running through mine. Either way, it’s delicious!
Classic Green Goddess Dressing-mayonnaise and sour cream base with fresh herbs and anchovy paste. Click To Tweet
Start by prepping the herbs. Chop the fresh parsley very finely and mince the chives.
Combine all ingredients in a medium bowl.
I like to grate the garlic directly into the bowl using a fine-toothed grater. You can mince it with a knife if you like, but the grating helps prevent little clumps of raw garlic in the finished dressing.
Stir until thoroughly mixed.
Optional: Place all ingredients in a blender or food processor and blend for a uniform green color.
This makes a very thick dressing. If you prefer a thinner dressing, try adding buttermilk about 2 tablespoons at a time until you reach the desired consistency.
Cover and chill for at least 2 hours to allow the flavors to combine.
Makes about 2 cups of dressing. Will keep in the refrigerator for approximately 2 weeks.
Enjoy! Classic Green Goddess Dressing. A creamy salad dressing full of herbs and garlic. All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Green Goddess Dressing
Ingredients
Instructions
Notes
A few other “green goddess” recipes you might enjoy:
- Green Goddess Grilled Cheese Panini from Panini Happy
- Green Goddess Smoothie from Everyday Maven
- Green Goddess Bacon, Lettuce, and Tomato Sandwich from The Perfect Pantry
- Green Goddess Rice from Everyday Southwest
- Green Goddess Pasta Salad from Out Life in the Kitchen
What I was up to…
- One year ago: Broiled Grapefruit
- Two years ago: Tea Sandwiches – Three Ways
- Three years ago: Pork Chops and Pasta
- Four years ago: Cheesy Ham and Potato Bake
- Five years ago: Red Beans and Rice and Green Beans with Cherry Tomatoes
A classic for sure Lana, and one of my absolute favs although I do like mine blended, it’s how they used to serve it in So. Cal.
Oh sure, Lindy, most people do prefer it blended and that’s certainly what you find with the bottled version. Just use a blender, regular or stick type, or food processor to get that gorgeous pale green color.
I buy a bottled kind right now but I am so going to be making this from scratch now!
I hope you like the recipe, Angie! If you want the pale green color like the bottled kind, just process or blend this to puree the herbs and you’ll have it.
Always interesting, Lana. And delicious!
Thanks!