The Green Goddess Dressing was created in the 1920’s by chef Philip Roemer of the Palace Hotel in San Francisco to honor actor George Arliss, a guest of the hotel, for his starring role in the play, ‘The Green Goddess’. The dressing was revived in the 70’s and 80’s but lost it’s popularity again when Ranch Dressing came on stage, or so it seems. Fast forward to 2021…I think another revival for the Green Goddess Dressing is well deserving. With it’s complex and unique flavors it’s just too good not to.
The Green Goddess Dressing
April 24, 2021
: 1.5 cups
: 5 min
: 5 min
: Easy
A creamy salad dressing made with parsley, tarragon, scallions, anchovies and lemons. It has a hint of green, complex flavors and a citrus tang. A delicious salad dressing or veggie dip.
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 cup fresh parsley (approx 50g)
- 2 tablespoons fresh tarragon (approx 10g)
- 2 scallions
- 1 garlic clove, finely grated
- 2 anchovies
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Step 1 Roughly chop the parsley, tarragon and scallions.
- Step 2 Add all the ingredients into a blender or food processor. Blend until smooth, until the mixture turns into a light green tint (about 2 minutes).
- Step 3 Transfer to a lidded jar and store in the refrigerator.
- Step 4 Serve chilled. It will keep for 4-5 days in the refrigerator.