Photography Credit: Elise Bauer
Remember eco-friendly goddess dressing? It was once pretty popular within the 70s and 80s initially when i first experienced it. Basically’m not mistaken it had been among the usual dressings for any typical California salad with mixed vegetables, alfalfa sprouts and sunflower seeds, that you could order in the aptly named Good Earth restaurant in Palo Alto.
It may sound just like a dressing out of Marin County central casting, but apparently it had been invented within the 20s, through the chef in the Palace Hotel (beautiful hotel, there) in Bay Area, to commemorate the actor George Arliss and the play, The Eco-friendly Goddess .
Pre-Internet, being unsure of the provenance of the dressing, all I thought about was it sampled good, sufficiently good to mask the flavour of alfalfa sprouts which thankfully people don’t eat a lot of anymore, also it was known as &"eco-friendly&" and &"goddess&" which attracted this Birkenstock-putting on hippie wanna-be.
Italian parsley and garlic clove chives
Go forward to now, and guess what happens? This dressing is really a gardener’s dream. I simply selected some herbs in the garden, pured all of them with some anchovy paste (essential), fresh lemon juice, garlic clove, sour cream and mayo.
Incidentally, this recipe makes the type of dressing that kind of glops on, would you like to toss it along with the lettuce vegetables, to simply gently coat the salad before serving. Or serve it as being a dip. It’s great spread on crackers or with crudits.
Eco-friendly Goddess Dressing Recipe
- Prep time: fifteen minutes
- Yield: Makes a couple of cups
Vary the proportions from the herbs to fit your taste. If you would like, then add ripe avocado towards the mix.
Ingredients
- 2 teaspoons anchovy paste or 2-4 canned anchovies
- 1 small garlic clove clove, minced
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup chopped parsley
- 1/4 cup chopped tarragon
- 3 Tablespoons of chopped chives
- 2 Tablespoons of fresh lemon juice
- Salt and pepper to taste
Method
Put all the ingredients within the bowl of the blender or mixer and blend or pulse before you have an evenly smooth dressing, about 30-45 seconds.
Function as a dip, or toss with salad vegetables for any dressing.
The dressing should last in regards to a week within the fridge.
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Tarragon can be very over powering&...I don’t taste tarragon whatsoever within the commercially made version..I believe I would use under they require..I believe I'd add avocado too.
Any substitutions for that anchovies to create a viable vegetarian version?
This dressing is amazing. My sister pleaded with me to create more on her to possess at her house. I toss in a pinch of sugar to consider from the edge and alter the chives for scallions.
On a trip, possessed a beautiful salad at ‘Stocked’, on Vanderbilt Ave, in Brooklyn. They offered their salad with Eco-friendly Goddess dressing. I made your dressing today. It wasn’t as eco-friendly because the picture, but taste great anyway! Now, recreate the salad. This really is fun! Interesting recipe.
I made fresh batch of GG yesterday to decorate up some homegrown Flashy Trout Back (also known as Freckles) romaine&...also it was amazing. Salad also had avocado chunks, shaved parmesan and croutons&...that’s it&...the dressing may be the star. Created using my fresh herbs parsley, tarragon, dill and chives. Anchovy paste went bad (didn't remember to refrigerate&...who understood?) so inside a pinch, added capers for that saltiness, which fits well, since I'm a vegetarian! Thanks Elise for an additional classic! They ought to bottle these items (actually, Wishbone accustomed to on West Coast&...broke my mother’s heart once they stopped!)
