![dinners with friends blog](http://1.bp.blogspot.com/-viXL56wox7U/Tnd8vKGE4pI/AAAAAAAADPs/kSXGAteavvI/s640/Recipe-Goddess-Dressing-02.jpg)
When I see fresh tarragon at the store, I cannot resist ...
I have always loved cooking with it (cod or scallops sauteed in a tarragon sauce are amazing),
but ever since re-discovering green goddess dressing at Ragazza in San Francisco,
I cannot make salads often enough. The following recipe is my take on the classic salad dressing ...
the ingredients.
½ bunch fresh tarragon
½ bunch fresh Italian parsley
½ bunch fresh chives
some fresh basil leafs (optional)
1 tablespoon fresh lemon juice
1 anchovy fillet or teaspoon anchovy paste
½ cup mayonnaise
½ cup yoghurt
salt & fresh ground pepper
Blend the herbs in a food processor until smooth, while occasionally scraping down the sides.
Add anchovy, lemon juice, yoghurt, mayonnaise and season with salt and pepper to taste.
For the salad, I love to mix up the salad greens from sweet to bitter - usually romaine, arugula, red endive or radicchio, shaved fennel and cucumber, but this dressing will dress up just about any greens ...
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Chop the salad greens and slice the cucumber.
![](http://1.bp.blogspot.com/-gDlbLHuZ1zQ/Tnd8083MtQI/AAAAAAAADQA/nqK0pvZbw0M/s640/Recipe-Goddess-Dressing-09.jpg)
Mix greens in large salad bowl (I like to use my hands to mix ...)
![](http://1.bp.blogspot.com/-UOXSNekon2s/Tnd82w5Ir7I/AAAAAAAADQM/UwN2pf-4U2A/s640/Recipe-Goddess-Dressing-11.jpg)
Add the green goddess dressing just before serving and mix well ...
![](http://4.bp.blogspot.com/-ym2O8rJFZHc/Tnd84NiPRcI/AAAAAAAADQU/5dZ7svwE8sE/s320/Recipe-Goddess-Dressing-13.jpg)
![](http://3.bp.blogspot.com/-krfyJnzK07g/Tnd83G4vtBI/AAAAAAAADSU/ssAksSnd1PU/s320/Recipe-Goddess-Dressing-12.jpg)
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Post scriptum: according to a quick web research green goddess dressing was the most popular salad dressing in the US before he advent of ranch dressing - invented, of all places, in San Francisco ...
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