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A Classic Green Goddess Dressing That Goes on Everything

green goddess dressing over a salad
PREP TIME
30 min
COOK TIME
50 min
YIELDS
4-5 servings

Salad dressings don’t usually get their start on the stage, except for the classic Green Goddess, that is. Created in 1923 at the Palace Hotel in San Francisco, this verdant dressing was made to celebrate a stage production of the same name. Unbeknownst to the creator at the time, the simple blend of mayonnaise, fresh herbs and anchovies would become a staple in North America throughout the 20th century. The best part of this particular salad dressing, aside from its amazing deity-provoking name, is its remarkable versatility. Its first calling may be to tenderly coat greens, but try serving it alongside grilled chicken, steaks and pork or with roasted potatoes and cauliflower. The list of uses runs longer than the dressing’s history. Without further ado, here’s how to make the famous Green Goddess dressing at home and our favourite salad to serve it with.

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Ingredients

Classic Green Goddess Dressing

¼
cup fresh tarragon leaves
¼
cup fresh chervil leaves
¼
cup fresh chives, roughly chopped
1
garlic clove, minced
5
anchovy fillets
Juice of 1 lemon (about ¼ cup)
cup mayonnaise
cup sour cream
¼
teaspoon ground black pepper
tsp salt

Roast Chicken

4
chicken thighs (bone-in, skin-on)
1
cup raw almonds
tsp salt
tsp ground black pepper, to taste

Currants

1
cup dried currants
cup water
cup apple cider vinegar

Salad

6
cups shredded iceberg lettuce
6
celery stalks, thinly sliced
2
avocados, pitted and flesh cubed
16
cherry tomatoes, halved
1
cup crumbled blue cheese
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Directions

ingredients for green goddess dressing
Step 1

For the dressing, in a food processor or blender, add tarragon, chervil, chives, garlic, anchovies and lemon juice. Blend until a thick paste forms. Pulse in remaining ingredients and blend until full combined and pastel green in colour. Store airtight in refrigerator up to days.

ingredients for green goddess dressing in a food processor
Step 2

For the salad, preheat oven to 400ºF. Add chicken to a baking dish and roast until skin is crispy and interior is cooked through, 25 to 30 minutes. Transfer chicken to a plate to cool. Once chicken is cool, remove skin and separate meat from bones into bite-sized pieces. Discard skin and bones or save for use in another recipe. Reserve meat.

Step 3

Place almonds into same baking dish (containing chicken drippings), season with salt and pepper and return to 400ºF oven. Roast almonds for 10 minutes, or until fragrant and beginning to brown. Transfer almonds to a paper towel-lined plate to absorb excess fat. Once cool, roughly chop almonds. Reserve almonds.

Step 4

Add currants to a medium heatproof bowl. In a small saucepan, bring water and vinegar to a simmer and pour over currant. Let sit for 10 minutes, strain and reserve currants.

Step 5

In a large bowl, add lettuce, celery, avocado, tomatoes, cheese, chicken and currants. Add dressing to coat lettuce mixture and gently toss. Transfer salad to a serving platter, top with almonds and serve.

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