Green Goddess Dressing

Ingredience

2 teaspoons dried tarragon

1 tablespoon lemon juice

1 tablespoon water

¾ cup mayonnaise

¼ cup sour cream

¼ cup coarsely chopped fresh parsley

1 garlic clove, chopped

1 anchovy fillet, rinsed and dried

¼ cup chopped chives

Pokyny

1. Combine tarragon, lemon juice, and water in small bowl and let sit for 15 minutes.

2. Blend tarragon mixture, mayonnaise, sour cream, parsley, garlic, and anchovy in blender until smooth, scraping down sides as necessary. Transfer to medium bowl, stir in chives, and season with salt and pepper to taste. Chill until flavors meld, about 1 hour. (Dressing can be covered and refrigerated for up to 1 day.)

Poznámky

WHY THIS RECIPE WORKS Too often a bright, crisp romaine salad is weighed down by an overly heavy dressing, so we set out to make a light and flavorful green goddess dressing. We achieved this by using three kinds of herbs: tarragon, parsley, and chives. To discreetly add depth, we used a single anchovy fillet, and for the creamiest texture, we used mayo and sour cream and prepared the dressing in a blender. While modern versions of green goddess dressing often contain avocado, the original version, credited to chef Philip Roemer of the Palace Hotel in San Francisco in the 1920s, does not, so we skipped it.

To appreciate the full flavor of this rich dressing, drizzle it over chilled wedges of mild iceberg lettuce or romaine lettuce leaves. A blender yields a brighter, slightly more flavorful dressing, but a food processor will work, too.