Food historians credit the origin of this dressing to San Francisco’s Palace Hotel, where chef Philip Roemer created it to honor actor George Arliss, who was performing in William Archer’s 1923 play “The Green Goddess.” The dressing is bright green (as is the huge green idol in the play), creamy, rich and tangy … addictive really.
½cupCrooked Face Creamery basil ricotta(or 1/3 cup plain full-fat yogurt and ½ cup basil leaves)
3Tbsps. lemon juice
1garlic clovefinely chopped
2oil-packed anchovy fillets
2Tbsps. finely chopped fresh tarragon or dill weed
3Tbsps. minced fresh chives or green onions
Sea salt and fresh pepper to taste
In the bowl of your food processor or blender, combine the mayonnaise, basil ricotta, lemon juice, chopped garlic, anchovies, and parsley leaves. Process until smooth and uniformly green. Scrape into a bowl.
Finely chop the remaining fresh herbs.
Stir the herbs into the mixture. Season to taste with sea salt and fresh pepper.
Serve as a dip for crudité (sliced whole or raw vegetables) or as a dressing for salad.
Nutritional analysis per tablespoon: 71 calories, less than 1 gram protein, 2 grams carbohydrates, 7 grams fat, 150 mg. sodium, less than 1 gram fiber.