Minty Green Goddess Dressing
Peggy Knickerbocker

Created by the chef of San Francisco's Palace Hotel in the early 1920s, this dressing pairs perfectly with hearts of romaine or other crunchy green lettuces.

Ingredients:
Makes 1 1/4 cups

  • 1 cup mayonnaise
  • 3 green onions (white parts plus 2 inches of the green), chopped
  • 1 cup chopped fresh mint
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 3 anchovy fillets in oil, drained and chopped
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper , to taste
In a blender or food processor, combine all ingredients except pepper until well mixed. Scoop into a bowl and season to taste with pepper. Cover and refrigerate before using.
 

From the May 2007 issue of O, The Oprah Magazine