Crab salad with green goddess dressing

I used to order green goddess dressing back in the 60’s and 70’s. I was speaking to my friends at the farmers market, and no one over 40 had ever heard of it. So I decided to make my own. I started with some ideas off the internet and then like I always do went off in my own direction. The crab part is because in northern Virginia we get a lot of crab. Costco still has the cheapest price for lump crab meat. The dressing is an electric green, but the taste is old school.
16 oz lump crab meat (please don’t think of using the krab stuff; you would be making a large mistake)
2 romaine hearts
1 cucumber, seeded and diced

1 onion cut into slivers

1 red pepper diced
Green goddess dressing
1 cup fresh parsley leaves
1 cup fresh watercress (or 1/2 cup spinach 1/2 cup basil)
2 tablespoon rinsed tarragon
3 tablespoon minced chives
3 cloves garlic
2 anchovies fillets (I have used bacon; that tastes good too)
3 tablespoon freshly squeezed lemon juice
3 tablespoons apple cider vinegar
1 cup mayo (I cheat- I use jar mayo)
1/4 cup milk
1/2 cup olive oil or grape seed oil is good choice
1/2 teaspoon black pepper
1 pinch salt
In a blender or food processor add parsley, watercress, chives, tarragon, garlic, lemon juice, sherry, and olive oil
Add, mayo, anchovies salt and pepper blend until completely smooth
Refrigerate for 2 hours or it will be bitter you will be surprised how it calms down.

green goddess

green goddess 3




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