In the mid-1920s, George Arliss starred in the play The
Green Goddess. The chef at San Francisco's Palace Hotel
honoured Arliss by creating a creamy dressing for a green
salad called green goddess. It gained great popularity,
which it still richly deserves.
Green Goddess Dressing
(Makes 2 cup/500 ml) 1 2-oz. (60-ml) tin anchovies 3 Tbsp.
(45 ml) chopped fresh chives 3 Tbsp. (45 ml) tarragon
vinegar 1 Tbsp. (15 ml) lemon juice 1 cup (250 ml) sour
cream 1 cup (250 ml) mayonnaise
1/2 cup (125 ml) chopped fresh parsley
2/2 tsp. (2 ml) salt Black pepper to taste
Put all the ingredients in a blender and blend until
smooth. Cover and refrigerate until needed. Refrigerate for
up to 1 week.
Note: It is also great as a dip with carrot and celery
sticks.
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