Green Goddess Dressing - Recipes, History, Trivia

Green Goddess Salad Dressing - History of the Dish

Green Goddess dressing, as with many salad concoctions, originated in California. Consensus points to the Palace Hotel in San Francisco, where, in 1923, chef Philip Roemer came up with the dish to honor the actor George Arliss, who starred in a popular stage play and silent film of that name.

Originally, a mayonnaise-heavy dressing, modern recipes strive to be a bit healthier, with more herbs and less mayonnaise; some even eliminating the mayo altogether.

It had a boost of popularity after the Seven Seas salad dressing company came out with its bottled version in the 1960s. Even into the 1980s, it was still a regular choice at salad bars. In recent years, the popularity of Green Goddess dressing has declined. Although it originated in the west it now seems to be most popular in the south as an accompaniment to fried oysters and other shellfish.

Recipes

Green Goddess Dressing
Printable version of recipe
This is purported to be the original recipe from the Palace Hotel, as reproduced in James Beard's American Cookery.
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10 fillets of anchovy, finely cut
1 green onion, finely sliced
1/2 cup chopped parsley
2 tablespoons finely cut tarragon
1/4 cup finely cut chives
3 cups mayonnaise flavored with 2 tablespoons tarragon vinegar

Combine all ingredients. Let stand to mellow at least an hour before using.

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