About this recipe: This is my first time using this site. I saw your request and remembered my Grandma's church cook book from 1960. Hope you'll enjoy it.
I know that some of you think I shouldn't rate this a 5 because I did change it a bit - but it was such a good starting place and the changes were minor: cut back on the anchovies, and didn't have tarragon vinegar, so used white wine vinegar and added 1/2 tsp dried tarragon. My husband and I were reintroduced to Green Goddess at a new restaurant in town that highlights 40s and 50-style restaurant food - baked ham, great steaks (peppered steak with brandy sauce), wonderful meatloaf, Stroganoff - the kinds of food I remember being on the menu when my folks took us to "fancy" restaurants, but "kicked up" for the new century. Anyway, we tried the Green Goddess, and my husband was hooked - and this one is better than at the restaurant. Can't wait until summer so I can use fresh tarragon from the garden! - 16 Mar 2008 (Review from Allrecipes US | Canada)
This is an excellent, easy recipe for those who like a good garlic/scallion flavor to their dressing. Easy and tasty! - 31 Jan 2001 (Review from Allrecipes US | Canada)
Very good! It was exactly the taste I was looking for. Thanks. - 01 Jul 2001 (Review from Allrecipes US | Canada)