This one brings back a lot of memories of barbecues and picnics growing up. Green goddess salads are amazing and now I want to show you how to make them.
When I was young, this dressing was almost always on the menu at big family occasions. So creamy and smooth, you are going to love this one.
In the 70s, my mom put together a book of family recipes, some of which date back to the early 19th Century. This is from that book.
I’ve love sharing it with my friends and family over the years and now hopefully you will too.
If you’re looking for something a little more exciting than your standard vinaigrette, this is definitely one to try.
I really like the flavour of the tarragon vinegar mixed with all the other ingredients. This isn’t one for dieters but if you’re watching the calories, this dressing is a good reason to break your diet, if only for a day.
Be sure to top it off with some nice chopped fried bacon. You’ll be glad you did.
As with most green salads, it is a good idea to prepare things early. You can make the dressing a few days ahead of time.
In fact the flavour gets better as it chills in your fridge.
There’s no point making this one and not serving it at its best! Be sure to chill those serving plates and forks in the freezer before serving.
Also be sure that the dressing and fresh greens are nicely chilled.
So often salads are a let down at restaurants. How you serve the salad plays a big part in how well it is received!
If you like this recipe, you might like to try some of these too…