Stroll the Healdsburg square and you will run into Healdsburg Bar and Grill. Dine outside on the patio and enjoy a scrumptious burger and fries with all of the fixings. They have a full bar so you can even enjoy a Moscow Mule. Chef John Hallgrimson would love to share with you their Green Goddess Dressing.
This is our take on this dressing with a local history. At the Palace Hotel in San Francisco in 1923 the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He concocted this dressing, which, like the play, became a hit
GATHER THESE INGREDIENTS
6 ounces Arugula
2 ounces Basil
1 ounce Chives
1 ounce Tarragon
Juice & zest from 1 Lemon
1 cup Mayonnaise (Not Miracle Whip)
½ cup Sour Cream
¼ (2oz tin) Anchovy Filets
1 Tbs Dijon Mustard
½ tsp. Salt
¼ tsp. Black pepper
2 each Garlic Cloves
WHAT TO DO
Puree everything in a blender until smooth and uniform.
This dressing makes a great vibrant dressing for salad. It is also delicious with roasted vegetables and as a sauce for your favorite fish
At HBG, they grill asparagus spears, lightly dress some mixed greens, lay the asparagus against the mound of greens. Then they drizzle the green goddess over the dish, spooning some egg salad on the base of the asparagus. The dish is then served with toasted soft pita; a truly delicious lunch!
