Green Goddess is one of those culinary relics that walks lonely in the cook's creative collective unconscious, just waiting to be plucked from the ether of culinary legacy and given a spot once again on a menu, says Chef Barton Seaver. Once one of the most popular preparations in American gastronomy, it has fallen victim to the generational subjugation of taste preferences, but it is a gem that deserves a more permanent place at our tables. This dressing is equally good with any food, from fish and vegetables both raw and cooked, to chicken and large roasts, so go ahead and make a big batch.
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