A creamy, herb-packed basil Green Goddess salad dressing that’s also light and refreshing. Our version uses basil in place of parsley, adding a sweet, summery note.
While you can’t throw a carrot without hitting a bottle of ranch dressing these days (seriously, Americans are obsessed with the stuff), in the 1960s and 70s, Green Goddess was king. Or Queen, I should say.
Invented in California and named after its distinctive color, the original version was a mix of tarragon, parsley, chives and scallions. It really took off in the 60s, the era of wedge iceberg salads and cream cheese stuffed celery sticks. Eventually, as trends always do (sorry kale, your time is almost up), it fell out of favor. I can’t even remember the last time I’ve seen it on a menu.
And that’s a real shame because when made well, it’s absolutely delicious and so much better than ranch.
