Name: Little Gems with Green Goddess Dressing
Ingredients: 8–10 tablespoons extra virgin olive oil; 200 g salad potatoes; 2 tablespoons tarragon vinegar; 6 tablespoons crème fraîche; 4 anchovy fillets, drained and chopped fine; 2 tablespoons milk; 4 tablespoons chopped parsley; 18 whole cornichons, the size of a child’s little finger, or fewer gherkins, sliced; 3 tablespoons chopped tarragon; 4–6 little gems; 1 spring onion, finely sliced

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

The original green goddess dressing (created by the Palace Hotel in San Francisco in honour of George Arliss’s performance in the play of the same name in the early twenties) was a mayonnaise-heavy affair; I’ve lightened it slightly, chiefly by using crème fraîche in place of the mayo. But it’s much the same otherwise: thick with anchovy, chopped herbs, spring onions and sharp with tarragon vinegar. To the little gems, I’ve suggested adding some waxy, sliced potatoes (despite the mash that’