~ Compliments of Oak Avenue Catering, St. Helena, CA
The origins of Green Goddess Dressing are a bit of a mystery -- it may have been invented at The Palace Hotel in San Francisco during the 1920's or whipped up in the court of Louis XIII in France -- but it has endured as one of the most delectable concoctions to serve with salads, as a dip, or drizzled over chicken or fish.
At the Craig, our favorite version is the one featured by Oak Avenue Catering at the Robert Craig Spring Release Party in April. They also create incredibly good pizzas for us in a portable wood-burning oven.
In this case, the Green Goddess is served as a dip alongside a gorgeous crudité of fresh spring vegetables. We are delighted that Oak Avenue has shared their recipe so that you can try it at home. Best of all, it's a snap to make!
Oak Avenue Green Goddess Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 bunch fresh tarragon leaves
1 anchovy fillet, rinsed and patted dry (even if you don't like anchovies, leave this in! It's a must and the flavor will blend in.)
1 bunch green onions, chopped white tops & 2/3 of the green ends
1/2 bunch fresh Italian parsley leaves
1 to 2 tablespoons freshly squeezed lemon juice to taste
salt & fresh ground pepper to taste
Place all of the ingredients (except salt & pepper) in a blender and purée until smooth, scraping down the sides of the blender with a rubber spatula. Taste and season with salt and pepper as needed. May be refrigerated for up to 1 week.