In a food processor or blender, blend mayonnaise, sour cream, chive or scallions, parsley, tarragon, lemon juice, wine vinegar, minced anchovy fillets, salt, and pepper. Blend until combined and the dressing is a lovely shade of green.
Prepare and refrigerate the dressing at least 1 hour before serving to allow the flavors to mellow.
Green Goddess Dressing is best served the day it is made. I recommend that you store the dressing in the refrigerator not more than 24 hours for best flavor. That being said, the dressing will keep for up to a week.
Traditioally, the salad should be tossed in a wooden bowl, which is rubbed with garlic before the greens and dressing are added; giving just a fresh hint of garlic.
The salad is traditionally served on shredded iceberg lettuce with a choice of chicken, shrimp, or crab. Another popular way to serve this dressing is with Iceberg lettuce wedges.
Yields approximately 2 cups.
Serving size approximately 2 1/2 tablespoons.
* Learn easy it is to make your own Homemade Mayonnaise.
NOTE: If you want to cut some calories in this recipe, substitute light mayonnaise or yogurt and light sour cream.
** Use only good-quality Spanish or Portuguese anchovies in your dressing. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More, or even less, anchovy fillets may be added according to your personal taste.
Green Goddess Salad Dressing Recipe: https://whatscookingamerica.net/salad/greengoddessdressing.htm