I discovered this recipe at the Food and Wine website. It’s a recipe for a salad with green goddess dressing, by Melissa Rubel Jacobson.
Green goddess is a really wonderful dressing that uses lots of fresh herbs, which accounts for the green color. Sometimes an avocado is included as well. According to Food and Wine, the dressing was created at the Palace Hotel in San Francisco in the 1920’s, as a tribute to an actor starring in a play called The Green Goddess. Never heard of it, but it’s slightly before my time.
Today I’m following Ms. Jacobson’s recipe for green goddess dressing, but not so much her salad.
Create any kind of salad you want with your favorite ingredients, and drizzle on the beautiful green goddess dressing, which I made exactly as printed. It’s good!
Green Goddess Chicken Garden Salad
2 oil-packed anchovies, drained
1 garlic clove
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed basil leaves
1 tablespoon oregano leaves
Few sprigs of fresh thyme
3/4 cup mayonnaise
2 1/2 tablespoons fresh lemon juice
2 tablespoons snipped chives
Kosher salt and freshly ground pepper
2 grilled chicken breasts, sliced or chopped
1 head romaine or butter lettuce, chopped
1/2 small cabbage, chopped
Approximately 1/2 garbanzo beans, well drained
1 pint cherry tomatoes, halved
Peas or asparagus, optional
Hard-boiled eggs, optional
In a blender, purée mayonnaise with the herbs, lemon juice, and chives until smooth. Taste and season with salt and pepper.
This makes approximately 1 cup of dressing.
For the salad, there are so many options for preparing and serving. I chose to create a composed salad, just because they’re pretty.
Alternatively, you could combine chopped chicken, garbanzo beans, and tomatoes with some of the dressing, and serve on top of the lettuce and cabbage.
But that’s not as pretty, especially if you have company.
Just about any salad ingredient that goes well with an herby dressing will work perfectly.