Green goddess dressing

by JESSICA STRAND • August 2008

This dressing popped onto the food scene in the 1970’s — thus its hippie name. It’s wonderful over a salad of crunchy vegetables or used as a sauce with poached fish or chicken.

½ c. (125 ml) mayonnaise

½ c. (125 ml) sour cream

1½ tbsp. (22.5 ml) tarragon vinegar

1½ tbsp. (22.5 ml) fresh lemon juice

2 garlic cloves, minced

½ c. (125 ml) fresh Italian parsley, chopped

1 tbsp. (15 ml) fresh mint, chopped

1½ tbsp. (22.5 ml) fresh tarragon, chopped

2 tbsp. (30 ml) fresh chives, chopped

6 anchovy fillets, coarsely chopped

salt and freshly ground black pepper

Combine all the ingredients in a blender or food processor with a fitted blade. Blend until completely smooth. Makes 1 cup (250 ml). Keeps refrigerated for 5 to 7 days.

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