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Green Goddess Dressing

July 26, 2018


this herb-heavy dressing pairs perfectly with summer farmers’ market produce all season long

Summer is my favorite season at the farmer’s market. And judging by the crowds I’m not alone.

When temperatures rise, summer salads are on our table everyday. And this green goddess dressing is on repeat throughout the season.

Living in the Bay Area, we enjoy local iconic foods year-round. Dungeness crab, sourdough bread and fortune cookies, are just a few that make the area unique. I can’t pick a favorite but I definitely have top picks during each season. In the summer, my favorite is Green Goddess Dressing. 

Originally created at The Palace Hotel in San Francisco by chef Philip Roemer for the actor George Arliss. Mr. Arliss was staying at the hotel while staring in the play “The Green Goddess”.

visit a farmers’ market this weekend!

There is no better time to make a batch of this creamy dressing. Farmers’ markets are bursting with summer produce. Fresh herbs are plentiful, beautiful greens abound and heirloom tomatoes, so beautiful, will surely find their way into your shopping bag. Pick up what you like, you can’t go wrong. 

Crisp salads layered with seasonal vegetables and a piece of grilled salmon or chicken make a complete meal without feeling weighed down. Prepping most of the ingredients in the morning, while still cool, make finishing a meal a cinch in the evening. 

Green Goddess Dressing

Green Goddess Dressing

My favorite way to enjoy this dressing is to make a BLTA salad. Crunchy butter lettuce, juicy vine-ripened tomatoes, thin slices of red onion, cubes of avocado, salty bacon and croutons make for a cool meal on a hot night. But, really this dressing works well with most any salad combination, just use what you like. It also pairs well, as a dip, served alongside crudite-perfect for summer entertaining.



Green Goddess Dressing


  • Green Goddess Dressing
  • makes about 2 1/2 cups
  • For the dressing:
  • 1 cup loosely packed fresh parsley sprigs
  • 1/4 cup coarsely snipped fresh chives
  • 1/4 cup loosely packed fresh tarragon leaves
  • 1 large scallion (white and light green parts), sliced
  • 1 small clove garlic, peeled
  • 5 anchovy fillets
  • 1/4 cup white wine vinegar
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons buttermilk
  • For the salad:
  • 1 small clove garlic, peeled and sliced in half
  • Lettuce (I used butter leaf)
  • Crumbled bacon
  • Red onion, thinly sliced
  • Cherry tomatoes, cut in half
  • Avocado, sliced or cubed
  • Croutons
  • For the dressing:
  • Put all ingredients in a food processor with a metal blade.
  • Pulse 20-30 times until smooth and creamy, scraping down with a rubber spatula if needed.
  • Refrigerate until using, lasts up to one week.
  • For the salad:
  • Cook bacon according to package directions.
  • Drain on paper towels to absorb excess grease.
  • Take half of the garlic, with the cut side, rub the inside of a wooden bowl. Discard garlic.
  • Add greens, bacon, tomatoes, red onion, croutons and some dressing.
  • Start with a little and add more as needed. Add salt and pepper to taste.
  • Finish by laying the avocado on top of the salad
  • -adapted from "The American Century Cookbook" by Jean Anderson (Clarkson Potter, 1997)








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10 Things To Do With Herbs

September 13, 2016

10 Things To Do With Herbs so you don’t end up tossing them after using only a portion in a recipe!

It happens almost every time I buy a bunch of herbs. I use one tablespoon for a recipe and then the rest is placed in my vegetable bin only to find itself being pushed further and further back until, one day, I notice a not so pleasant odor and discover a slimy, dark mass and wonder how long it’s been there. Sound familiar? Here are my 10 tips for using those herbs so they won’t end up in your compost bin.


Compound Butter

It sounds super fancy but it’s really just butter with add-ins. Take a stick of softened butter and add herbs. Re-form using plastic wrap or parchment. Place in refrigerator to harden if you plan to use soon, in the freezer if not. Once firm it can be sliced and added to many dishes or placed on top of a steak, think blue cheese and shallot butter. Having a log of garlic and Italian parsley butter to slather on bread for garlic bread is a last-minute wonder, or try one of my favorites. Start with one stick of unsalted butter, add one heaping tablespoon of chopped dill, one heaping tablespoon of minced shallot, a teaspoon of lemon zest, an 1/8 of a teaspoon kosher salt and a squeeze of fresh lemon juice. Pulse in a small food processor or mix by hand.

Compound butter

Dill, Shallot, Lemon Juice and Zest Butter

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