Green Goddess Dressing

Since Book 3 of Trilogy 2 takes place in San Francisco in 1915, I thought I'd share a recipe from that era! Big thanks to Feast in

Ingredients:

• 1 cup mayonnaise (use a good-quality, full-fat mayonnaise for the best flavor)

• 2 tablespoons chopped chives (adds mild onion flavor)

• 1/4 cup chopped fresh tarragon (this is a key herb for the signature taste)

• 1/4 cup chopped fresh parsley (adds the fresh herbal note)

• 2 tbsp finely chopped green onion

• 2 cloves garlic minced and marinating in olive oil

• 2 fillets of anchovies, or 1 tbsp anchovy paste for that umami flavor

• 2 tbsp tarragon vinegar (basically a bunch of tarragon in white wine vinegar)

• Salt and pepper to taste 

• (optional buttermilk if you like your dressing on the thin side–but this is not in the original recipe) 

Instructions:

1. Combine the base: In a medium bowl, combine the mayonnaise, chives, tarragon, parsley, and green onion. Combine well. 

2. Anchovy and garlic: Add the anchovy fillets (or paste) and minced garlic. You can use a fork to mash the anchovies into a paste before adding to the mix.

3. Season: Stir in the tarragon vinegar, salt, and pepper. Taste and adjust the seasoning as needed.

4. Thin the dressing: this is a very thick dressing. If you want to thin it out, many recipes on the web call for adding buttermilk. Add a little at a time until you get the desired consistency

5. Chill: Let the dressing sit in the fridge for at least an hour (overnight is best) to allow the flavors to meld together.