Green Goddess Dressing

This is a really good dressing by Ina Garten.  I included it in our dinner party menu, serving it over Bibb Lettuce.  Everyone enjoyed it and I even had a request for the recipe.  I did not include the tomatoes like the recipe states but I am sure that would be a great addition.

I thought it would be fun to include the background history since the name is really quite unique.  Here is an excerpt from Wikipedia:

“The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess.   He then concocted this dressing, which, like the play, became a hit. This dressing is a variation of a dressing originated in France by a Chef to Louis XIII who made a Sauce Au Vert (Green Sauce) which was traditionally served with “Green Eel”.”

The dressing keeps well.  I am still enjoying it 2 weeks after our party and have tried various lettuces, including spinach.  Yum!  Absolutely no comparison to bottled dressing.

Green Goddess Dressing  (by Ina Garten)

1 cup of mayonnaise (I use Hellman’s)

1 cup chopped scallions, white and green parts (I used 2 bunches which is ~14 skinny scallions)

1 cup chopped fresh basil leaves (about 2 to 2.25 ounces of leaves)

1/4 cup freshly squeezed lemon juice (from 2 medium or 1 very large)

2 teaspoons chopped garlic (2 peeled cloves)

2 teaspoons anchovy paste (I had never used this before.  I found it in the canned tuna etc. aisle)

2 teaspoons kosher salt

1 teaspoon black pepper

1 cup sour cream (full fat version, please)

Bibb lettuce (a small type of butter lettuce with a firm core) or Boston lettuce (a medium large butter lettuce with a loose leaf structure, and a bit less expensive than Bibb) or whatever combination of lettuce or spinach you like

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender or food processor and blend until smooth.

Add sour cream and process until just blended, about 30 seconds.

Pour into a container and refrigerate until ready to use.

Pour dressing onto lettuce and or spinach of your choice and serve.

all ingredients less sour cream in bowl of processor:

blend until smooth:

add sour cream:

process until just blended, about 30 seconds:

store in container in refrigerator until ready to use:

over Boston lettuce: