More Green Goddess...
My GG is mayo, sour cream, crushed anchovies, scallion tops, garlic chives, lemon juice, rice vinegar, parsley and tarragon. A little bit more this and that than the SF original. Not a clone, but true to the inspiration. Garlic chives, which are very easy to get here in the Asian and some other ethnic markets, are a nice twist. If you want the dressing recipe presented as a regular written recipe with quantities and whatnot, you have but to murmur.
The usual salad greens are "spring mix," straight rocket, or straight Bibb. I garnish with tomato, raw, sliced, button mushrooms, sliced red onion (soaked in ice water for a few minutes before going in the salad), and fresh croutons fried in olive oil; but can use it for anything. Very late forties/early fifties; the old fashioned garnish is inspired by a West L.A. restaurant called Billingsley's, but they use iceberg.
Iceberg is sadly overused by people who don't get it, and sadly underused by people who do. Why?
Left to its own devices my cooking seems to have developed a predilection for postwar Americana and "Continental." Don't know why all the retro, but am happy with it.
I went to Tropicana, my local Lebanese/Armenian/etc., not quite market and tried to buy some of their fresh salmon caviar (good but not great quality) which was on sale (great price!). I only wanted a quarter pound, but they gave me three quarters pound instead because they love me (or so they claim). Can't let it go bad, so I'm eating caviar on everything. Caviar on sourdough toast with avocado, caviar with lox, cream cheese, and bagel, caviar in baked potatoes, caviar on latkes, caviar, caviar, icre. Caviar on latkes, not GG.
GG on the salad served before.
GG would be great for potato/zucchini pancakes, though. You're an inspiration, no question about it. The trick to zucchini is the same as for potatoes -- getting the water out. People don't serve zucchini pancakes often enough.