California Heritage Cookbook

If it were up to me, I would serve green goddess salad at every one of my family’s Christmas dinners.  I was shocked to learn that it is not everyone’s favorite salad. The creamy salad dressing with fresh herb flavors and bright green color is a natural for the holiday. Maybe it isn’t a fave because the creamy goodness is loaded with fat and calories that fell out of favor along with the big shoulder pads of the 80s. Maybe it is because we have so many other salads in our wheelhouse; it is a shame to put one on repeat. 

My case for this dressing is the California Cuisine point of view and the nutritional bump by bringing fresh herbs into a dish. You can cut fat by using half Greek yogurt to replace half of the mayonnaise, or you can just remember that moderation with any dressing is key.  No one wants delicious lettuce swimming in oil.

Ingredients

• 1 ½ T Minced scallions
• 2 T Minced parsley
• 1 T Minced tarragon
• 1 T Snipped chives
• 1 T Fresh lemon Juice
• 2 T Tarragon vinegar
• 2 T Heavy cream or half and half
• 5 Chopped Anchovies Fillets (or 2 ½ teaspoons of anchovy paste)
• 1 ½ C Mayonnaise (You can use ½ Greek Yogurt for ½ of the Mayonnaise to cut calories)
• 6 – 8 C Bite-sized pieces of assorted salad greens; romaine, endive, butter leaf

Directions

• In a food processor, place the lemon juice, tarragon vinegar, heavy cream or half and half, scallions, parsley, tarragon, chives, and anchovies.  Pulse 15 times.
• Add mayonnaise (If you want to use ½ Greek yogurt and ½ mayonnaise to cut calories it works) and pulse 15 times. 
• Place into a covered container, refrigerate for 1 hour. 
• Wash and pat dry the assorted salad greens. Tear the greens into bite-sized pieces. Place onto paper towels and wrap in a tea towel. Place into the refrigerator for 2 – 3 hours to crisp the lettuce.
• When ready to serve, rub a large wooden salad bowl with a clove of garlic. Place the greens into the bowl and pour the dressing over the greens, tossing briskly. 
• Serve the salad immediately onto chilled salad plates.