Green Goddess Dressing

Condiments and Sauces

Recipe courtesy of Jyl Benson

Makes 2 cups

Ingredients:

1 oz fresh spinach, stems removed
1 oz watercress, stems removed
1/2 tablespoon parsley, stems removed
1/2 tablespoon tarragon, stems removed
1 garlic clove, mashed
2 oz olive oil
6 oz homemade or good quality mayonnaise
1/2 tablespoon mustard
salt, to taste
pepper, to taste
lemon juice

Method:

Puree spinach, watercress, parsley, tarragon, and garlic with oil.
Add mayonaisse and mustard. Blend until smooth.
Add salt, pepper, lemon juice to taste.
Serve over lettuce (iceburg offers a nice crunch and would have been common in the 1920s).
This dressing is also good over cold, poached salmon.

Note: This dressing was created in the 1920's at the Palace Hotel in San Francisco in honor of William Archer's play, "The Green Goddess".