Foods | Cooking
Hints & Tips
The Green Goddess Dressing was created at San Francisco’s Palace Hotel (now called the
Sheraton-Palace) in the 1920s. The Palace Hotel was built in 1875 and was
San Francisco’s first grant lodging hotel. The Palace Hotel was
considered the largest hotel in the western United States. The hotel's executive chef, Philip Roemer, named the dressing for
English actor George Arliss (1868-1846), who stayed at the hotel and also
ate in the Palm Court restaurant during the time he performed
in the play called The Green Goddess. This play was considered the best play
of the 1920-21 Broadway season and it later became on the earliest “talkie”
movies in 1930. The actor frequently complemented San Francisco’s marvelous
weather and proclaimed that it induced a healthy appetite.
This is a slight adaptation of the original version of the Green Goddess
Dressing. Today, there are many version to this salad dressing.
Check out Linda's
Salad and Salad Dressing Recipes.
Green Goddess Dressing
Yields: 2 cups
Prep time: 10 min
1 cup good-quality mayonnaise*
1/2 cup sour cream
1/4 cup snipped fresh chives or minced scallions (green onions)
1/4 cup minced fresh parsley
1 tablespoons fresh-squeezed
1 tablespoon white wine vinegar
anchovy fillet, rinsed, patted dry, and minced
Salt and freshly-ground pepper to taste
* Learn how to make your own
In a large bowl, blend mayonnaise, sour cream,
chive or scallions, parsley, lemon juice, wine vinegar, minced anchovy fillets, salt, and pepper.
Use immediately or cover and refrigerate.
The salad is traditionally served on shredded iceberg lettuce with a choice of chicken, shrimp, or crab. Another
popular way to serve this dressing is with Iceberg lettuce wedges.
NOTE: If you want to cut some calories in this recipe, substitute light mayonnaise and light sour
Yields approximately 2 cups.