Details
Prep Time: 10 minutes
Cook Time: 0 minutes
Ready In: minutes
Cuisine:
Categories: Salad Dressing, Salads, Side Dishes
Yields or Serves: 6
Rating:
[Total: 1 Average: 5/5]
Tags: Anchovies, Anchovy Fillets, Apple Cider Vinegar, Buttermilk, Chicken, Chives, Dinner, Garlic, Gracious Vintage, Green Goddess Dressing, Lemon Juice, Lemons, Lettuce, Mayonnaise, Parsley, Romain Hearts, Salads, Salmon, San Francisco, Side Dishes, Tarragon, Tiny New York Kitchen, Victoria Hart Glavin, Vinegar, Wedge Salads
This herbaceous salad dressing was invented in San Francisco in 1923. Perfect with crisp romaine lettuce, it’s also delicious spooned over poached salmon or chicken.
- 1/2 Cup Buttermilk
- 1/2 Cup Mayonnaise
- 1/2 Cup Fresh Parsley Leaves
- 1/4 Cup Fresh Tarragon Leaves
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Chopped Chives
- 1 Tablespoon Apple Cider Vinegar
- 4 Anchovy Fillets
- 1 Garlic Clove
- 3 Romaine Hearts
- In blender or food processor purée buttermilk, mayonnaise, parsley, tarragon, lemon juice, chives, vinegar, anchovies, garlic, kosher salt, and pepper until smooth.
- Cut romaine hearts in half lengthwise and arrange on large-size platter. Drizzle with some of the dressing.
- Serve any remaining dressing on the side.
- Serves 6
- Prep Time: 10 Minutes Cook Time: 0 Minutes Total Time: 10 Minutes
- “Work With What You Got!”
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