With fresh herbs and a tangy clean flavor, Green Goddess Salad Dressing is still an enduring classic salad dressing. With just 9 ingredients and a very quick prep time, this might become be your favorite salad dressing year round.
This dressing is so simple to make and is even better, if made the day before you serve it. Just a few pantry ingredients plus the fresh herbs and lemon make this delicious salad dressing.
To say Green Goddess is my favorite salad dressing is an understatement! I absolutely love this dressing... and not just on salad! It also makes a wonderful dip and sauce.
My version of this classic salad dressing is based on the original that was invented by Executive Chef Phillip Roemer of The Palace Hotel in San Francisco. This is the one true original recipe that contains only the herbs of parsley and chives. Although the original used anchovie fillets, my version contains Worcestershire sauce, which gives a hint of anchovie and is always in my fridge.
So... this is how easy this classic dressing comes together:
Place parsley and chives into the bowl of a small 3 cup food processor. Pulse herbs until very finely chopped.
Scrape down sides of bowl and add remaining ingredients.
Pulse until all is well combined.
Taste and adjust seasoning if needed. Pour into a container and cover. Refrigerate until ready to serve.
The classic presentation for Green Goddess dressing is a salad of romaine lettuce, cherry tomatoes, and cucumbers. A large portion of fresh crab meat is mounded in the center of the salad, and the dressing is served on the side.
My Top Tips
♥ Green Goddess Dressing is best when made the day before serving it. This gives the ingredients time to “marry”.
♥ This dressing is very thick. If a pourable dressing is desired, add half and half or whole milk to the dressing until the desired thickness is achieved. Be sure to check the seasoning and adjust as needed.
♥ You can store Green Goddess in a covered container in the refrigerator for up to 5 days.
Substitutions & Variations
Substitute Yogurt - You can substitute plain unflavored yogurt for any or all of the sour cream.
Substitute Taragon - If you like the flavor of fresh taragon you can substitute it for some portion of the parsley and chives. There are many versions of this dressing that contain taragon, most notably the version published by The New York Times. However, the original version does not include taragon.
Variations of the salad include substituting cubed or chopped chicken or turkey for the crab. Salad greens can be romaine, curly endive, escarole, and chicory. Other green vegetables like garden peas and asparagus can be added to the greens.
Green Goddess Salad Dressing
- ¼ Cup Parsley, Packed (about 1 oz.)
- ¼ Cup Snipped Chives, Packed (about 1 oz.)
- 1 Cup Mayonnaise, I Actually Prefer Miracle Whip Salad Dressing
- ½ Cup Sour Cream
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Rice Wine Vinegar or White Wine Vinegar
- 1 Tablespoon Fresh Lemon Juice
- ¼ teaspoon Salt
- Fresh Ground Black Pepper, if desired
- Place the parsley and chives into the bowl of a small 3 cup food processor. Pulse herbs until very finely chopped.
- Scrape down the sides of bowl and add the mayonnaise, sour cream, Worcestershire sauce, vinegar, lemon juice, salt, and fresh ground black pepper. Pulse until all is well combined.
- Taste and adjust the seasoning if needed. Pour into a container and cover. Refrigerate until ready to serve.