Green Goddess Dressing, though considered a token of late 1970’s cuisine, is actually from the 20’s. You can tell because of the abundance of tarragon, anchovies and mayonnaise. The only thing that doesn’t feel 1920’s about it is the absence of a hard boiled egg. I swear 90% of recipes from the 1920s involve a hard boiled egg. A digression! Anyway…
What I love about Green Goddess dressing is that it tastes so fresh and so unexpected. It’s savory, but filled with sweet herbs, it’s creamy, but cut by sharp vinegar. I love the idea of combining this dressing with crisp romaine, creamy avocado, and zesty tomatoes. It’s a modern pairing for this classic dressing.
INGREDIENTS (GREEN GODDESS DRESSING)
For a 1/2 cup of dressing
1 anchovy fillets
1/4 green onion, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
1 1/2 teaspoons tarragon, finely chopped
1/3 cup mayonnaise
1 tablespoon tarragon vinegar
1 tablespoon water
Combine all of the ingredients in a food processor. Puree for 30 seconds, until silky and smooth. Pour into a pourer and set aside.
For 2 to 4 salads
1 ripe avocado, sliced
2 ripe zebra tomatoes, cut into wedges
1 green onion, thinly chopped
1 radish, sliced very thinly
2 heads baby romaine (or butter lettuce), bottom removed and leaves pulled apart
Place all of the ingredients in a large bowl. Drizzle with as much dressing as you like, and gently mix the ingredients together. Enjoy!