The Green Goddess beckons

Posted by John Dickman, Food Service Manager

Another of our chef candidates has come, cooked, and left us with this tangy offering. (Previous recipes are here.)

Green Goddess Dressing

1 bunch green onion, ends trimmed
10 sprigs parsley, stems removed
6 sprigs fresh thyme
2 tsp. dry tarragon
5 sprigs fresh dill
5 anchovy fillets
1 c. mayo
3/4 c. sour cream
3/4 c. white or red wine vinegar
1 T. sugar
2 tsp. salt
1 tsp. ground black pepper
2-3 cloves garlic

Throw all ingredients in a blender (preferably rinsed of margarita residue), and blend, blend, blend. If you've got time, let it sit overnight - this helps marry the flavors and enhances the tarragon.

Transfer the dressing, rinse blender well and resume margaritas while waiting to serve Green Goddess on your favorite salad, as a veggie dip, or as a sauce for fish or chicken. If refrigerated it will last up to a week or more.