Green God­dess Dress­ing is al­ways vi­brant

The Hamilton Spectator - - FOOD - KATIE WORK­MAN

Green God­dess Dress­ing was cre­ated at the Palace Ho­tel in San Fran­cisco, an op­u­lent 19th cen­tury ho­tel noted for its celebrity chefs.

In those days, celebrity chefs were not Food Net­work Stars, but usu­ally white-tuqued men ei­ther from, or trained in, Europe.

Chef Philip Roe­mer de­buted the dress­ing in 1923 to hon­our ac­tor Ge­orge Arliss, who stayed at the ho­tel while per­form­ing in Wil­liam Archer’s hit play “The Green God­dess.” It is be­lieved to have been in­spired by a dress­ing that hailed from the kitchens serv­ing Louis XIII, served then not with sal­ads but with eel. (If you have long won­dered what dress­ing to serve with your Wed­nes­day Night Eel, as I have, this info could be very help­ful.)

The orig­i­nal recipe is re­ported to have con­tained may­on­naise, sour cream, pars­ley, chives, an­chovies, le­mon juice and vine­gar, but it has been tin­kered with over the years by count­less chefs and home cooks, in­clud­ing yours truly. A mod­ern­ized ver­sion re­cently served at the ho­tel in­cludes ad­di­tional in­gre­di­ents like spinach and chervil and ca­pers, and a home­made mayo with raw egg yolks. The dress­ing may have dif­fer­ent ver­sions, but it’s al­ways creamy and vi­brant with herbs, pi­quant with a bit of acid­ity, and salty-savoury from an­chovies.

You can use it as a salad dress­ing on any kind of let­tuce or veg­etable salad, or as a dip with cru­dités.

Green God­dess Dress­ing and Dip MAKES 1¾ CUPS (12 SERV­INGS)

2 canned or jarred an­chovies, rinsed and chopped 1 clove gar­lic, chopped 1 cup pars­ley leaves ¼ cup roughly chopped fresh basil 2 ta­ble­spoons fresh tar­ragon leaves 4 scal­lions, trimmed and cut into pieces 1 tbsp fresh le­mon juice 1 tbsp white wine vine­gar ¾ cup may­on­naise ¾ cup sour cream 1 tbsp Di­jon mus­tard Kosher salt and freshly ground pep­per to taste

Start to fin­ish: 10 min­utes Place all the in­gre­di­ents ex­cept the salt and pep­per into a food pro­ces­sor or blender. Process un­til fairly smooth. Add salt and pep­per to taste.

Per serv­ing: 151 calo­ries (124 from fat); 14 grams fat (4 g sat­u­rated; 0 g trans fats); 24 mil­ligrams choles­terol; 514 mg sodium; 2 g car­bo­hy­drate; 0 g fi­bre; 1 g sugar; 4 g pro­tein.

KATIE WORK­MAN, THE AS­SO­CI­ATED PRESS

Use it as a dress­ing on let­tuce or veg­etable salad, or as a dip.

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