Named to honor George Arliss, lead actor in the popular 1923 play The Green Goddess, this vibrant salad dressing has become a classic. Make it your own with any combo of so-called “soft” herbs like basil, dill, mint and chives. Just don’t skip the tarragon—it’s an integral part of the original recipe.
Also try it as a dip for crudités, drizzled over grilled vegetables, or even as a lighter alternative to Béarnaise or Hollandaise sauces.
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons fresh-squeezed lemon juice
- ½ packed cup parsley
- ½ packed cup mixed herbs like basil, dill, mint and chives
- 1½ tablespoons tarragon leaves
- 1 garlic clove, grated
- ½ teaspoon anchovy paste (optional)
Add all ingredients to blender or small food processor.
Blend until smooth and well incorporated. Use immediately, or store in refrigerator up to 5 days. Makes about ¾ cup.
Maidenstoen 2019 Grüner Veltliner (San Luis Obispo County). With flavors of tart fruits and herbs, and its signature white-pepper note, Grüner Veltliner is a natural with herb-driven dishes. Best known in Austria, the grape is being vinified increasingly in the New World. This bottling has zippy acidity that offers a nice textural contrast to the creamy dressing.