415385 Tue Jun 26 13:24:13 -0700 2007 10 31 Home Cooking 0 2696485 I love this salad dressing. Years ago it was available in the supermarket. Anyone have a good version of it? Tue Jun 26 13:24:14 -0700 2007 80621 Barbarella 1 2713508 saladworks makes a good one. Mon Jul 02 11:39:11 -0700 2007 2696485 79902 stack_c 2 2716008 I know and I love it. the problem is that is comes in dry and the store adds ingredients and would not let me in on the secret. Tue Jul 03 08:26:19 -0700 2007 2713508 80621 Barbarella 1 2716908 I saw this salad dressing available at Zabars. Tue Jul 03 12:34:59 -0700 2007 2696485 69199 wench31 2 2716951 The Vermont Country store sells it. www.vermontcountrystore.com Tue Jul 03 12:44:35 -0700 2007 2716908 96057 dklipscomb 2 2720859 where is Zabars located? Thu Jul 05 08:07:14 -0700 2007 2716908 80621 Barbarella 3 2722034 they're in NYC at 2245 Broadway. Broadway and 80th st. http://www.zabars.com/ Thu Jul 05 13:51:59 -0700 2007 2720859 69199 wench31 1 2716991 This is from my immersion blender cookbook, YOUR KITCHEN'S MAGIC WAND: Green Goddess Dressing This dressing was all the rage in the 1920s, when it was developed at the Palm Court Restaurant in San Francisco, and named for a George Arliss theatrical vehicle called The Green Goddess. (Arliss stayed at the Palace Hotel, which housed the Palm Court.) I’ve tweaked, nipped, and tucked the original and adapted it for the immersion blender. The dressing should rest, refrigerated, to bring its flavors together. This recipe makes about 2 1/2 cups of dressing, but it will keep, tightly covered, for about 5 days. In addition to dressing a mixture of romaine, Boston lettuce, and chicoray, it makes a nice dip for crudités. It should be used fairly cold. 1 cup mayonnaise 1 cup sour cream 2 very fresh large egg yolks 1/2 cup flat parsley leaves 2 tablespoons tarragon or chervil leaves 1 large scallion, chopped, about 1 tablespoon 3-4 anchovy fillets, soaked in milk for 10 minutes, then rinsed, drained, and chopped 2 tablespoons freshly squeezed lime juice, plus 1 teaspoon finely grated zest 1/2 cup finely chopped chives Freshly ground black pepper to taste 2-3 tablespoons buttermilk, as needed, to thin the dressing Place the mayonnaise, sour cream, egg yolks, parsley, tarragon, scallion, anchovies, and lime juice in a mixing bowl just large enough to hold everything. Puree with an immersion blender until the parsley is finely minced, and the mixture is fairly smooth and pale green. Add the chives, pepper to taste, and enough buttermilk to thin the mixture so you can puree it a bit further. Buzz with the immersion blender until the chives are mixed in well. Taste for seasoning, adding salt if necessary. Refrigerate, covered tightly, for at least an hour, or refrigerate overnight. Yield 2 1/2 cups Tue Jul 03 12:56:26 -0700 2007 2696485 13568 Tom Steele 1 2718758 Try penzeys. Never had the green goddess but the french vinaigrette is great and all their other spices are top notch in both freshness and value. http://www.penzeys.com/cgi-bin/penzeys/p-penzeysgreengodd.html Wed Jul 04 07:04:18 -0700 2007 2696485 52698 AppleSpam 1 2719484 Penzey's green goddess dry mix is great -- I like to fold it into plain yogurt as a quick dressing. As a bonus, it's also good as a sprinkle over meat for the grill or on a pasta with butter/evoo/garlic etc... Wed Jul 04 12:56:00 -0700 2007 2696485 47694 litchick 1 2719532 There's a GG dressing recipe in the Salad (May) edition of Saveur along with other classics. Wed Jul 04 13:18:13 -0700 2007 2696485 10877 Sarah