You Need The Original Green Goddess Salad Dressing Recipe - Old Cookbook Show

Ingredients

• 9 fillets Anchovy Fillets (canned in oil, drained)
• 2 tablespoons Fresh Parsley (finely chopped)
• 1 tablespoon Fresh Tarragon (finely chopped)
• 1 small Young Onion (finely minced (green part only))
• 2 tablespoons Chives (finely chopped)
• 3 cups Mayonnaise (full‑fat, preferably homemade or quality store‑bought)
• 1 tablespoon Tarragon Vinegar (adds acidity and tarragon flavor)

Instructions

1. Drain Anchovies

   Open the canned anchovies, pour off the oil, and set the fillets aside on a small plate.

   Time: PT2M

2. Finely Chop Herbs and Onion

   On a cutting board, finely mince the parsley, tarragon, young onion (green part only) and chives until they are almost paste‑like.

   Time: PT5M

3. Combine Anchovies and Herbs

   Add the drained anchovy fillets to the bowl of chopped herbs and gently mash them together with the back of a spoon until the mixture is uniform.

   Time: PT3M

4. Add Mayonnaise and Vinegar

   Stir in the 3 cups of mayonnaise followed by the tablespoon of tarragon vinegar until the dressing is smooth and evenly colored.

   Time: PT3M

5. Chill to Meld Flavors

   Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to let the flavors marry.

   Time: PT2H

   Temperature: 4°C

6. Serve

   Remove from the fridge, give a final stir, and drizzle over mixed greens (romaine, radicchio, etc.) or use as a dip for vegetables and croutons.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

1g

Carbohydrates

2g

Fat

15g

Fiber

0g