June 04, 2016 3 min read 9 Comments
Just in time for summer, I've stocked these antique French Hotel plates for you! Pristine white and blue, large and small, with the hotel logo on the front.
This Green Goddess Dressing, from chef Lisa Hatfield Torres of Delicious Table, is a journey down memory lane, as it was THE dressing everyone served in the 1970's and 1980's. It's Lisa's Mom's own recipe, easy, and it's so so good! I'm thrilled she is willing to share it with all of us, you are going to love this dressing. Perfect to toss over a fresh green salad this summer, buy the fresh greens "in season" like the French do, at a farmer's market, if possible. If you are able to add fresh herbs, and other vegetables from your own organic garden, so much the better!May 26, 2017
Peggy, I’ll be honest, I skip the anchovy paste. It’s not my favorite. The dressing tastes yummy without it, too!
May 26, 2017
I am not a fish eater, can’t stand it. But I have used anchovy paste in recipes and didn’t really taste fish, but I think it enhances flavor. Biggest problem with it is since it doesn’t call for much, what do you do with the rest of the tube? Though you could use it to make your own Caesar salad.
May 26, 2017
Thank you for sharing this.I had totally forgotten about Green Goddess dressing. Brings back childhood memories as we also had salads most nights with our meat and potatoes. My dad only ate French dressing so that is what we had on our salads. I’m looking forward to trying the Green Goddess recipe.?
June 15, 2016
Oh my goodness I’m not sure which I like more— those hotel plates, the photos or the recipe! Loving your blog!
June 05, 2016
I asked Lisa about the anchovy paste, and she said that if you don’t care for it, you can leave it out and it will still make a delicious dressing! Good news for those of you who are not fans. My suggestion is to add just a tiny little bit of salt to the dressing then, as anchovy paste is salty.
June 04, 2016
Would also like to know about the anchovy paste. I remember Green Goddess Dressing was served in restaurants in the 70’s then disappeared from menues. Maybe when Hidden Valley came on scene. But am only guessing. Thanks for sharing this recipe, am going to make it.
June 04, 2016
Jane, I’d have to ask Lisa, I’m not that familiar with anchovy paste…I don’t like them on pizza, either! I’ll get back to you on that, I know there are a lot of recipes that use anchovy paste in dressings. Hope you have a happy weekend!
June 04, 2016
I really love the elegant simplicity of these plates, Lidy. I’ll check out the salad size.
My husband loves Green Goddess dressing and I remember it from my childhood—-we had salad every evening with dinner. I’ve never made it myself but I am wondering if the anchovy paste is strong? I’ve never used it before in a recipe and with 3 tablespoons it doesn’t sound like something that can be eliminated. I remember once having pizza with anchovies and I thought I was going to pass out!! ha!
Thank yo so much!
Jane
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Oh yes, I had this all the time back in the day. Just recently I was wondering if it was still sold in stores. Thank you for sharing the recipe!