Green Goddess Dressing was created in 1923 at the Palace Hotel in San Francisco for an event honoring actor George Arliss, who starred in the hit play of the time, The Green Goddess. A twist on the traditional, this version has been lightened by using Greek yogurt and olive oil instead of mayonnaise and sour cream. And the herb combo has dill in lieu of tarragon (done with a special friend in mind that doesn’t like tarragon!)
A couple Christmas’s ago, my husband David and I took our annual trip to San Francisco for the holidays. Our theme for this trip was to hit historical spots in “The City”. In a city jam packed with fascinating history we had to be more specific about history so we narrowed it to “the first of or oldest of” category. We dined at some of the oldest restaurants in town like Tadich Grill (1849), believed to be the 3rd oldest continuously run restaurant in America preceded only by Boston’s Union Oyster House (1826) and New Orleans’ Antoine’s Restaurant (1840). And Sear’s Fine Foods (1939) known for it’s great breakfast food just to name a few.
If we were going to eat our way thru the city based on historical restaurants, we had to stay at the oldest hotel too! The Palace Hotel was originally established in 1875, then rebuilt after a fire in 1909, it was San Francisco’s first premier luxury hotel and the largest in the world at the time. It is a work of art and transports you to a bygone era in style! Nothing helps you slip into the feeling more than to experience the elegance and tradition of afternoon tea in their spectacular dining room. The Gold Service was created for the Palace in 1909 and used for presidential banquettes and royal dinners. It remains one of the oldest and most complete collections in the world.
Which brings us full circle back to Green Goddess Dressing! A timeless herbal dressing that just needed an updated tweak to bring it into present time. But not enough of a tweak to lose everything that gave it it’s great appeal way back in the roaring 20’s! Taste the past, today!
Green Goddess Dip:
In a food processor or blender, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped.
With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Serve with a crudité platter of fresh vegetables like carrots, sugar snap peas, radishes, celery and red bell peppers for dipping.
Green Goddess Dressing:
Scrape the dressing into a bowl and add the chicken broth until you reach the right consistency for your dressing. Some like it thick, some like it thinner. Cover and refrigerate until chilled, 30 minutes.
Spring Salad:
Make a salad with butter lettuce and radicchio, petite green peas, shaved carrots and pistachio nuts.
Place all ingredients in a large bowl and toss to combine. Plate on individual salad plates and drizzle lightly with Green Goddess Dressing. Season with fresh cracked pepper.
- 1/2 cup lightly packed flat-leaf parsley
- 1/4 cup lightly packed fresh dill
- 1/2 Haas avocado
- 1 small shallot, chopped
- 1/4 cup 2% plain yogurt
- 2 tablespoons snipped chives
- 1 small garlic clove, crushed
- 2 tablespoons lemon juice
- 1 tablespoon anchovy paste
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- **1/4 cup or more organic chicken broth - add if making into salad dressing
- Butter lettuce with Radicchio
- Petite green peas (frozen and thawed)
- Carrot, peeled and shaved with a potato peeler
- Pistachio nuts
- In a food processor or blender, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped.
- With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Serve with a crudité platter of fresh vegetables like carrots, sugar snap peas, radishes, celery and red bell peppers for dipping.
- Scrape the dressing into a bowl and add the chicken broth until you reach the right consistency for your dressing. Some like it thick, some like it thinner. Cover and refrigerate until chilled, 30 minutes.
- Place all ingredients in a large bowl and toss to combine. Plate on individual salad plates and drizzle lightly with Green Goddess Dressing. Season with fresh cracked pepper.
