Green Goddess dressing was created in the mid-1920s at San Francisco's Palace Hotel. The dressing was to honor George Arliss, the actor appearing locally in a play called Green Goddess. This classic dressing is loaded with green herbs and seasoned with anchovy, and garlic. It was originally tossed with a blend of greens and topped with cold chicken or shellfish. Perfect for this time of year with greens in abundance and grilling the preferred method of cooking. Serve the dressing with these grilled potatoes or with chicken, seafood, rice, vegetables, potato salad, or with a salad of greens and avocado.
For the dressing
1 1/4 cups mayonnaise
1 to 2 tablespoons tarragon vinegar
2 to 4 anchovy fillets, minced
2 scallions, minced, green part only
1/4 cup chopped fresh parsley
1/4 cup scissored fresh chives
3 tablespoons chopped fresh tarragon
For the potatoes
4 potatoes, sliced 1/2-inch thick
Olive oil
Sea Salt
Freshly ground black pepper
To make the dressing, combine all ingredients in a bowl and mix well. Keep refrigerated until ready to serve.
Light or preheat the grill. Remove the mayonnaise from the refrigerator and give it a stir. Brush the potato slices with oil and grill them until they are tender and well browned, about 3 to 5 minutes a side. Remove the potato slices to plates or a platter and season them well with sea salt and pepper. Top with a spoonful of dressing and serve.
Recipe and photograph copyright Deirdre Davis 2016
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