I love reading the Sunday NY Times and this week the magazine has an article on Green Goddess Salad Dressing. Now, on first take, I turned my nose up.....it reminds me of thick, mayo style dressing in a bottle sometimes, but not often, found on my mother's table. But I was intrigued by the article.
Apparently tarragon, the very perfumey herb, was the star of the dressing back in the 1920s. It's probably my least favorite herb, so maybe I shouldn't be blaming the mayo for the reason I didn't like the dressing. And I just might try my own adaptation using basil as Ina Garten did in Barefoot Contessa at Home or the 1948 version in this week's NY Times and just stick with parsley.
But all those other ingredients...anchovies, garlic, Worcestershire Sauce, white wine vinegar... did make me do a google search....and I got 255,000 links!
Did you know that it was created in 1920's in the San Francisco Palace Hotel in honor of William Archer's hit play The Green Goddess? Cooks.Com has 30 different varieties on their site alone!
So...the question to all of you....do you like Green Goddess Dressing, and if you do...what do you put in yours?