It's funny to think about but salads and salad dressings are some of the most fashion-conscious foods that we eat. Remember when Chinese chicken salad was in vogue? Or the chicken Caesar rage? And who can forget the caprese trend? There were very few menus that didn't include tomatoes, mozzarella, and basil. And then there are the dressings—I am still trying to forget raspberry vinaigrette.
According to Lari Robling, author of Endangered Recipes, Green Goddess Dressing was born in 1923, at the Palace Hotel in San Francisco. The chef wanted to pay tribute to actor George Arliss and his play, The Green Goddess. Green Goddess Dressing had its heyday in the early 1970s, but it's not too common anymore. I think this is a real shame because it's absolutely delicious. In fact, I am starting a campaign for Green Goddess Dressing to be the next balsamic vinaigrette.
Win 'Endangered Recipes'
As always with our Cook the Book feature, we have five (5) copies of Endangered Recipes to give away this week.
- Yield:about 2 1/2 cups
- 1 cup parsley, washed, dried, and most of the stems removed
- 1 clove garlic, crushed
- 1 scallion, cut into 1-inch pieces
- 2 tablespoons tarragon vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste (or more, if desired)
- 1 cup mayonnaise
- 1 cup sour cream
In a food processor or blender. combine parsley, garlic, scallion, vinegar, mustard, and anchovy paste until vegetables are minced. Add mayonnaise and sour cream and blend well. Refrigerate for several hours or overnight to develop flavors. Use within 5 to 7 days.