Yes, yes, I know – the recipe name conjures up visions of jello molds, TV dinners and fifties-style cocktail wienies on a stick.
But it is ALSO true that the original Green Goddess salad dressing is absolutely delicious (and also makes a damned good party dip) – and the recipe actually dates back to the early 20th century in San Francisco! Try it on torn-up romaine leaves as a pleasant change to Caesar salad (also one of my favorites).
Green Goddess dressing was created by the chef at San Francisco’s Palace Hotel during the 1920s. It was created in honor of actor George Arliss who was appearing in a play called ‘Green Goddess’, which was later in 1930 made into one of the first “talkie” movies (again starring Arliss).
The original, classic dressing is a blend of mayonnaise, minced anchovies, chives, tarragon, parsley, scallions, and garlic.
Please enjoy my version of this classic. 🙂
Battle on – The Generalissimo
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons tarragon vinegar
1 tablespoon lemon juice
1/3 cup finely chopped mixed herbs (equal parts parsley, basil, chervil)
3 tablespoons finely minced onion
3 tablespoons mashed anchovy fillets (JH note – the best anchovies – by far – are the Ortiz brand, sold at Whole Foods)
1 tablespoon chopped chives
2 teaspoon chopped capers
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon white pepper
Blend all ingredients throughly; cover tightly and refrigerate for at least 3 to 4 hours before using.