Green Goddess Dressing

By Addie

Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. Before the advent of ranch dressing, green goddess was one of the most popular salad dressings in the West Coast of the US. The dressing is named for its green tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. This dressing is a variation of a dressing originated in France by a Chef to Louis XIII who made a Sauce Au Vert (Green Sauce) which was traditionally served with ‘Green Eel’. In the early 1970s, salad dressing maker Seven Seas produced a bottle version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods.

Green goddess dressing is often used on crab-based salads, including the popular Crab Louis. I like it on mixed greens tossed with cucumbers, tomatoes & fresh herbs.

Ingredients

• 3/4 cup chopped fresh parsley
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup sliced green onion
• 3 Tablespoons white vinegar
• 1 Tablespoon water
• 1 garlic clove
• 1/8 teaspoon salt and pepper
• 1/8 teaspoon anchovy paste

Preparation

Step 1

Blend all ingredients in electric blender. Store up to 1 week in fridge.