Oxbow Farm & Conservation Center

Green Goddess Dressing

Originally from the Palace Hotel in San Francisco at the turn of the last century this is lighter version. All the fresh herbs make it vibrant and a bit of anchovy adds depth. From The Herbfarm Cookbook by Jerry Traunfeld

  • 3/4 C (gently packed) fresh tarragon leaves
  • 3/4 C snipped fresh chives
  • 3/4 C (gently packed) fresh Italian parsley
  • 6 anchovy fillets
  • 1/4 C fresh squeezed lemon juice
  • 1/2 tsp salt
  • 6 T extra-virgin olive oil
  • 3/4 C sour cream or plain yogurt, full fat or low fat
  • freshly ground black pepper to taste

  • Puree the herbs, anchovies, lemon juice and salt in a food processor or blender. With the machine running, add the oil in a slow stream. Scrape down the sides. Add the sour cream or yogurt and pepper, process until smooth. Store tightly covered in the refrigerator for up to 3 days.

    Makes 2 cups