Green Goddess Dressing
[Warning ... this is not a vegetarian recipe!]
Many years ago Bobby, my first lover, and I used to go to a restaurant in the Pompano Beach, Florida area called "One Potato, Two Potato." We had a favourite waitress there (don't we all)... one day she left... eventually the restaurant folded. Who knows why?
One of the memorable things from this restaurant was a salad - it was basically iceberg lettuce quartered and placed into an iced stainless steel bowl and served with a set of different salad dressings to chose from on the side. One of them was Green Goddess Dressing
. There was never an option... it had to be
Green Goddess Dressing. The flavour never left me... I had absolutely no idea what it was made of... and I never tasted it again for over 25 years.
I always planned on researching it... and of course the Internet made this possible... a few times I ran it by... but today I actually made it from the original recipe
with just one slight modification...
I changed the 2 cups of mayonnaise to 1 cup and then added 1 cup of real sour cream. This I felt was important because as I remembered it - the dressing was a light dance of sour and salt [from the anchovy]
As far as preparation is concerned... a blender... or food processor... no need to chop, mince, etc... just stick everything in... and process for a long time... the mixture will become green and have a runny texture. When done, just stick the blender or food processor container in the refrigerator for at least two hours. At that time it will become quite thick... pour it into a nice serving item for the table.
Now take that very cold (not frozen)
iceberg lettuce, quarter it up, serve one quarter to each person in a bowl. Have them cut it up themselves into coarsely blockish pieces... then have them serve themselves the dressing on top of the lettuce cubes... a little freshly ground pepper... no salt! The fork perfectly stabs the lettuce cubes and lifts the dressing to the mouth... sigh...
It turned out to be exactly
how I remembered it was... the best of all possible salad dressings. Turns out that (from the links I've given)
this was developed in San Francisco by a chef to honour a man and his play... and it was the most popular salad dressing until ranch dressing came along. So odd that it is almost never found anymore. I did find this:
I saw this in my local organic market, but have not tried it. It would be hard to believe that it would taste as fresh and good... but it is organic.
Knowing how well fresh dill goes with salmon, it is not much of a stretch to imagine how good salmon would be with this dressing as a sauce... I'm going to try that too!
Give this salad dressing a go... even if you freak out at the thought of anchovies... you just can't find that taste there... there is no fishy smell either. Lucky for Airn and me, there are two more iceberg lettuce quarters in the refrigerator and enough leftover dressing for tomorrow! Current Mood: Like tasting an old friend.