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French Tarragon,Artemisia Dracunculus, a Spice and Flavoring Herb
David Cavagnaro
Buy This at Allposters.com
La
Belle Cuisine
Original Green
Goddess Salad Dressing
(Created in the 1920s at the Palace Hotel in San Francisco to
honor the
William Archer play, “The Green Goddess”)
Gourmet Archives
1 garlic clove, halved
8 flat anchovy fillets, drained,
reserving 1 teaspoon oil
1 teaspoon minced scallion
1 teaspoon minced fresh tarragon
1 tablespoon minced fresh parsley
2 teaspoons minced fresh chives
1 1/2 teaspoons tarragon vinegar
2 cups mayonnaise
[either homemade, or purchase a
top quality
mayonnaise]
Rub a bowl with cut
sides of garlic. In the bowl mash the anchovies with
the reserved oil. Add
the scallion, tarragon, parsley, chives and vinegar.
Stir in the mayonnaise
and combine the mixture well. (The dressing will
be very thick. It can be
thinned with water to the desired consistency.)
[Why not use buttermilk?]
Serve the dressing as is, as a dip for cold
cooked seafood or vegetables, or
thinned, as a dressing for cold
poached fish or salad greens.
Gigi’s Green
Goddess Salad Dressing
This is the
Green Goddess dressing I was raised on:
Blend together:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped parsley
1 small scallion, minced
1 teaspoon minced chives
3 tablespoons tarragon vinegar
2 tablespoons lemon juice
4 tablespoons anchovy paste
1 clove garlic, minced
Let the dressing stand at least 1
hour before serving.
Green Goddess
Grilled Chicken Salad
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