by Patti Estep 9 Comments
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Here's a great recipe from the '70s called Green Goddess dressing. Use it to dress a salad, as a dip with veggies, or as a side sauce for seafood or poultry.
Green Goddess History
If you grew up in the 70s as I did, then you've probably heard of Green Goddess Dressing. Recently I was having a conversation about "City Chicken," another 70's throwback, with my sister. For some reason, it reminded me of several dishes that were popular back then, including Chicken ala King and Turkey Tetrazinni. This was before the advent of Ranch dressing, one of my favorites, but it's actually pretty similar.
I had no idea where the dressing originated from, so I looked it up and found this on Wikipedia:
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"is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert (green sauce) which was traditionally served with "green eel"."
What's in Green Goddess Dressing?
Anchovy paste, garlic, and lemon juice combine well with the fresh herbs giving this dressing plenty of flavor.If you can't find anchovy paste, a couple of canned anchovy fillets will do just as well.
It actually isn't that green in color so I sometimes add a drop of green food coloring. Of course, that's totally optional.
What do you put Green Goddess Dressing on?
- This dressing is perfect for salads, and you can see here, I used it on a nice wedge of romaine, and some roasted chicken.
- Back in the day, I remember my mom also serving this as a dip with veggies at parties.
- I also think this is a good sauce for seafood and grilled items like chicken and steak.
However you decide to use this fresh homemade dressing, chances are good that everyone with love it.
More Homemade Dressing Recipes
- Nine Fabulous Salad Dressings
- Salad Seasoning Mix
- Spicy Balsamic Vinaigrette
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Green Goddess Dressing Recipe
Here's a great recipe from the '70s calledGreen Goddess dressing. Use it to dress a salad, as a dip with veggies, or as a side sauce for seafood or poultry.
4 from 3 votes
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad Dressing
Cuisine American
Servings 2 cups
Calories 112 kcal
Ingredients
- 1/2 cup Flat Leaf Parsley finely chopped
- 1/4 cup Chives finely chopped
- a large garlic clove finely minced
- 1 tablespoon Anchovy paste
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 1/4 cup Red Wine Vinegar
- Fresh lemon juice approx. 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- a couple drops of green food coloring optional
Instructions
Place parsley, chives and garlic in a food processor or blender and combine.
Add remaining ingredients and mix well.
Transfer to a bowl and serve or cover and refrigerate.
Notes
A couple of drops of green food coloring will make this dressing extra green but it's totally optional.
Nutrition
Serving: 2tablespoonsCalories: 112kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 10mgSodium: 214mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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About Patti Estep
Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.
Reader Interactions
Comments
Shucky
The contemporary version leave out the tarragon used in the 60's.
Reply
Patti Estep
Shucky, I'm not a big fan of tarragon so that works for me but you could definitely substitute tarragon for the parsley or just add some if you like it.
Reply
Karen Pierantoni
My Mom got a great recipe off the radio show Ask Your Neighbor, hosted by Bob Allison, for taco salad years ago. The dressing was Seven Seas Green Goddess dressing. It is the only taco salad I make and the dressing is the secret. Thanks for the recipe! Can't find the dressing in the store, but I will make this recipe.
Reply
Patti Estep
Hi Karen,
I remember Seven Seas salad dressing. I don't think I ever had their green goddess. I wonder if they still sell it. Anyway, I hope this recipe works well for your taco salad.
Thanks for stopping by,
PattiReply
Stacey
I could eat my weight in Green Goddess dressing! It's so delicious and I love the idea of making it homemade. 🙂
Reply
Sandra L.
I love this salad dressing and so does my daughter who was born in 1970. I hate Ranch Dressing but she loves it and swears by it. We love it on a wedge of Iceberg Lettuce. Thanks for the recipe and I think I will be making this for our Easter/Birthday Dinner.
I also love Chicken ala King and Turkey Tetrazinni. We also miss Brown Edge Wafers and I forget the name of the company who made them but you got 6 different cupcakes and they were in freezer section.
Reply
Patti Estep
Hi Sandra,
I have never heard of Brown Edge Wafers but they sound amazing. I hope you enjoy the dressing. Feel free to change it up using some ingredients that you like. I'm going to have to make some more throwback recipes in the future. They are so fun and bring back great memories.
Have a great weekend!
PattiReply
Carole West, Garden Up Green
So I did grow up in the 70's in a Italian home so it was oil and vinegar. Other salad dressings were basically a treat on the rare occasion we went out to eat or it was a holiday. This sounds tasty, I'm wondering if you could skip the mayo and sour cream and use plain yogurt instead? Would also be good for veggie dip. I just love coming over here, it's a great way to start my day because it get's my brain thinking..
Reply
Patti Estep
Hi Carole,
Of course! You know all of my recipes can be adapted to your liking, and a good greek yogurt would be fabulous as a veggie dip.
Thanks for stopping by,
PattiReply
