Original Green Goddess Salad Dressing
Green Goddess dressing was conceived by chef Philip Roemer at the restaurant at the Palace Hotel in San Francisco sometime around 1923 in honor of a popular stage play of the same name (The Green Goddess). It became hugely popular in the USA when made commercially available in a bottle by U.S. food purveyor (selling mostly salad dressings) Seven Seas.
The recipes being thrown about online bear little resemblance to the original.
Roemer died in 1936 and his heirs have retained some of his original recipes, including that one for the now famous Green Goddess dressing. His granddaughter provided the original recipe to celebrity chef Tyler Florence who put the dressing on the menu at his restaurant, the Wayfare Tavern, in the San Francisco financial district And here it is for your enjoyment in all its original glory.
Ingredients
- 10 anchovies fillets
- 1 green onion (scallion)
- 1/4 cup parsley minced
- 2 tbsp tarragon minced
- 3 cups mayonnaise prepared
- 1/2 cup tarragon vinegar
- 1/2 cup chives finely snipped
Instructions
- Mince anchovies with green onion; transfer to a bowl. Add parsley, tarragon, mayonnaise, tarragon vinegar and chives; mix well. The dressing can be made ahead.
- Just before serving, clean and cut romaine, escarole and chicory into bite-size pieces. Rub a wooden bowl with the garlic cloves, then add greens and toss with enough dressing to coat. If desired, garnish with chicken, crab or shrimp.
Notes
The dressing can also be used as dip. Consider adding the whipped pulp of an avocado to thicken the dressing for use as a dip. Any extra dressing will keep for up to a week.
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