Green goddess dressing is thought to have been created in 1923 by the chef of the Palace Hotel, San Francisco, who wanted to pay tribute to the lead actor in a stage production of the same name. It pairs beautifully with just about any seafood.
- ½ avocado
- 2 anchovies, finely chopped
- 2 tbsp mayonnaise
- 30 ml sour cream
- 1 tbsp lemon juice
- 1 tbsp finely chopped chervil
- 1 tbsp finely chopped tarragon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all the ingredients in a small blender and process until smooth. Season to taste, then refrigerate until needed. If making the dressing ahead, cover the surface closely with plastic wrap.
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.