Green Goddess salad dressing first appeared on the menu at the Palace Hotel in San Francisco in 1923 as a tribute to George Arliss who was starring in the play The Green Goddess. It is still served today on their popular Dungeness Crab Salad. It’s a retro recipe from the 20’s that has sadly fallen out of favor, but it’s time to bring it back.
Recipes vary but rely on tarragon, anchovies and chives for it’s distinctive flavor. The anchovies, blended with other ingredients, give this dressing a subtle, rich flavor that is perfect with fresh salad ingredients. My mother served it with iceberg lettuce wedges, cold shrimp and avocado. Bottled versions of Green Goddess have long ago disappeared from the shelf at the grocery store, but it’s so easy to put together and so delicious I hope will try it. Ina Garten recently featured this dressing on her show on the Food Network but replaced the tarragon with basil.
It was good, but it wasn’t the real thing.
Green Goddess Salad Dressing
- 1 cup mayonnaise
- 1 clove garlic, minced
- 3 anchovy fillets, minced, or 1 tablespoon anchovy paste
- 1/4 cup finely chopped chives or green onions
- 1/4 cup minced parsley
- 1 tablespoon lemon juice
- 1 tablespoon tarragon vinegar
- 1/2 cup sour cream
- Salt and freshly ground black pepper
Combine well, chill, and serve with greens, fish or shellfish. It is especially good with cold shrimp and crab meat, or on fresh tomatoes and avocado slices. This is one of my favorite salad dressings. I hope you will give it a try.