Rating: 4 stars
1988 Ratings
  • 5 star values: 0
  • 4 star values: 1988
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Green Goddess dressing—a mix of mayonnaise, sour cream, herbs, anchovies and lemon—was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess. The creamy dressing is typically tossed with a green salad, but it's also addictive in Melissa Rubel Jacobson's chicken salad, made with a rotisserie bird. Main-Course Salads

Melissa Rubel Jacobson
September 2009

Gallery

Credit: © Petrina Tinslay

Recipe Summary test

total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.

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  • In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.

Make Ahead

The dressing can be refrigerated for up to 2 days.

Suggested Pairing

This robust salad could go with either a rosé or a light red like a Pinot Noir; both have good acidity and generous flavors.

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