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CHOW's Green Goddess Dressing Recipe

CHOW’s Green Goddess Dressing
Difficulty: Easy | Total Time: | Makes: 1 1/2 cups

Green goddess dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honoring actor George Arliss, who starred in the hit play The Green Goddess. With loads of grassy fresh herbs and a tang from the sour cream and lemon juice, this creamy dressing is delicious over butter lettuces, folded into chicken salad, served as a dip, or drizzled on fish. Unlike modern versions, the traditional dressing does not contain avocado.

INGREDIENTS
  • 2 anchovy fillets, rinsed, patted dry, and coarsely chopped
  • 1 medium garlic clove, smashed and peeled
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup loosely packed fresh Italian parsley leaves
  • 1/4 cup loosely packed fresh tarragon leaves
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper, to taste
INSTRUCTIONS
Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tightfitting lid for up to 1 week.
    Write a review | 7 Reviews
  • CHOW’s Green Goddess Dressing Recipe
    5

    Just found this site while searching for a superior Green Goddess recipe. Being from TX I thought maybe a little heat and just a little more zing and this would be it. I'm making it this a.m. and then I look at the reviews and low and behold I see that pilinut agrees about the heat,etc. Thanks CHOW (and pilinut for taste buds like mine)

  • CHOW’s Green Goddess Dressing Recipe
    5

    After having had an excellent Little Gem lettuce salad with Green Goddess dressing at Farmstead in St. Helena, I was on the hunt for something similar, and this version comes pretty close! I kicked up the anchovy content to 4 fillets. If I add another sprig of tarragon, a touch of hot green chile, and adjust the lemon juice to taste (1-2 Tablespoons, depending on acidity), I'll have the first and only Green Goddess dressing I'll ever need. Thanks, CHOW!

  • interesting, the version purportedly from the palace has no tarragon. it was my grandmother's contention that even though the palace invented green goddess, the one from the Mark Hopkins was better. Oh, and while the dressing did not include avocado, the green goddess salad did.

  • I tend to agree with Mr. Happy. Mayonnaise was homemade in the 1920s, a labor intensive delicacy requiring expensive ingredients and a deft chef. Avocados, on the other hand, were probably not widely available even to the kitchen at The Palace Hotel. So whether or not this recipe is in line with our modern notions of health, it looks delicious and is probably authentic. One way to find out: call The Palace.

  • Hmm maybe this will work better: http://www.google.com/url?sa=t&so...

  • What's wrong with mayonnaise? It's not like mayo can't be fresh and natural if you make it yourself. The original, authentic recipe does have mayonnaise, and no avocado. It's very similar to this one.

    This is the original recipe:
    www.sfpalace.com/assets/u/GreenGoddes...

  • First of all, Green Goddess Dressing without Avocado isn't Green Goddess Dressing. Secondly, to use mayonnaise is heresy. Mayonnaise indeed! I suppose the next thing we're going to be hearing is that we should use Miracle Whip!

    Here is an authentic Green Goddess Dressing that is full proof (for the green and the flavor), not so terribly difficult to make and, more in line with our way of thinking, one using all natural and fresh ingredients.

    http://www.bonappetit.com/recipes/200...

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