Made this last nite to serve with the Tequila Lime chicken from this issue. I made the dressing the night before & when I went to serve it, the dressing had thickened somewhat. To thin it I used about a tablespoon of Mexican Crema. I'm sure it made the calorie count go off the charts, but it mellowed the herby taste it originally had & made this dressing outstanding. An iceberg lettuce wedge & some sliced radishes are all I served it over. I've been building a dressing catalogue this spring & have beeen waiting for just the right green goddess & this recipie is it!!
Four-Herb Green Goddess Dressing
srwfromorange Posted: 05/15/11
pretendchef Posted: 06/14/11
This was outstanding over a wedge of iceberg lettuce. Very, very more-ish. My DH is adamant that this is his favorite dressing ever, hands down. I gave it 4 stars because I cut down on the tarragon a bit as its flavor was hogging the spotlight, and the dressing was a bit runny for me ( I'll try draining my yogurt next time). I'll definitely be making this many more times this summer! I used anchovy fillets as specified.
conandmiasmom Posted: 05/23/11
We thought it was a little thin. However, it could have been cook error. All I had was fat free vanilla yogurt, which is not as thick as Greek, and this gave it a bit of a sweet flavor despite adding more anchovy (paste) and Worcestershire sauce. Will try again as written.
cpalma Posted: 05/22/11
Dressing was very thick when I first made it so I added just a little water. It was OK but I prefer another green goddess recipe I have. I won't make again.
EllenDeller Posted: 08/12/11
This is absolutely delicious and tastes so rich that the low calorie count seems remarkable. I made as written except that I had no fresh chervil and substituted green onion tops for chives. We love anchovies, so I added an extra. Let the dresssing chill an hour in the refrigerator and put it on a crispy romaine and spinach salad with cucumbers, red onion, and stuffed green olives. Fantastic!
MauiGardener Posted: 11/06/11
A delicious "retro" dressing! Was nice and thick, maybe because I had cream-top yogurt on-hand. Subbed dill for the tarragon, because I that's what's growing in my garden right now. Made it 3 days ago, and it was still great tonight, on iceberg with garlic croutons.
BlueToBlue Posted: 05/11/12Fremont, CA
This is my all-time favorite dressing. I use six anchovy fillets, some chile pepper flakes instead of Tabasco, and I add 1/2 tsp salt. I also find that it comes out way thicker than I need my salad dressing to be, so I add more lemon juice to thin it out. I don't bother with the chervil--no idea where I would find it; the farmers markets and groceries stores around here don't carry it. I would definitely serve this for a special occasion and I'd also use it as a dip for a veggie platter.
ImaIma Posted: 01/13/13
Even better the next day when the flavors have more time to meld. Used a couple more anchovies and skipped the chervil. Great for salads or as a sandwich spread.
NCCookingMama Posted: 07/13/14
Made this for a group of my girlfriends to serve with a traditional Cobb salad. The salad and dressing both got rave reviews! When they asked how I made it, no one could believe that it was light. It is fairly thick, which would work well for dip. Just took a little extra tossing to spread it throughout the salad. I left out the tarragon because it isn't my favorite and used green onions rather than chives since I had them on hand. Easy to make and delicious!