Traditional Green Goddess Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dressing as created in San Francisco, at the Palace Hotel in the early 1920s. I like this version the best. One can add a bit more or less of the ingredients to get the flavor one likes the best ! Ingredients:
1 scallion (green onion) - finely chopped |
1 bunch, chives - finely chopped |
1/2 cup, firmly packed parsley leaves - finely chopped |
1 clove, garlic - minced |
2 teaspoons, anchovy paste |
2 teaspoons, dried tarragon (or 2 tablespoons, fresh tarragon - minced) |
2 teaspoons, dijon mustard |
1/4 cup, white wine vinegar (or tarragon vinegar) |
2 1/2 cups, real mayonnaise |
1/2 cup real sour cream |
salt if needed and some pepper to taste |
Directions:
1. Whisk together all ingredients.
2. Chill for at least 2 hours, so flavors will blend. Mix or shake well.
3. Serve at cool room temperature.
4. History of Green Goddess:
5. Actor George Arliss was appearing at that time in San Francisco in William Archer’s play called The Green Goddess .
6. The play had opened in New York in 1921, and was twice made into a motion picture, in 1923 and 1930 – all versions starring Arliss.
7. To celebrate the play's success and honor the actor, Palace chef Philip Reomer created a special composed salad for a dinner party.
8. The delicious salad and dressing really caught on and
9. became an intermittent “fad” lasting for decades.
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