Bring Back Green Goddess

By Dana McMahan FoodConnect Louisville foodconnect.com@gmail.com Bring Back Green Goddess Let’s start a campaign to bring back Green Goddess. Admittedly, I wasn’t eating salad dressings yet the first time around in the 70s. But the 70s featured some pretty cool foodie things worth resuscitating (think crepes and fondue). And I think it’s high time we revive the creamy, herby, delicious dressing. Legend (and Wikipedia) has it that the dressing originated at the Palace Hotel in San Francisco in the 1920s, when the hotel's executive chef created it to pay tribute to a hit play, The Green Goddess. Regardless if how it got here, it’s pure joy to drench a salad – or chips, a wrap, you name it – with it. Green Goddess is no diet food, but hey, once in a while, you’ve got to go a little overboard, right? Most recipes call for some variation of mayonnaise, sour cream, assorted fresh herbs and vinegar, along with anchovies. We picked up some tarragon and green onions at the store, and made the rest with herbs from our modest little herb garden. Here’s our take on Green Goddess – I think you can use any combination of herbs you’re growing or can pick up at the farmer’s market as well. Mix in a food processor: ¾ cup mayonnaise ½ cup sour cream 1 tbsp flavored white vinegar 1 tbsp lemon juice 1 tbsp lime juice 1 tsp capers (we used instead of the more traditional anchovies) big handful of chopped assorted fresh herbs – we used mint, basil, tarragon, parsley and cilantro about 5-6 chopped green onions a small shallot, minced 1 tbsp sugar salt and pepper to taste Refrigerate for at least a couple hours to let the flavors meld. Break out a beaded curtain, some black lights and a lava lamp and enjoy!