In the early 1920’s, there was a play called “The Green Goddess” that was a hugely successful hit. The lead role in the play was held by George Arliss, a prominent British actor who moved to the United States during the turn of the century. The story goes that Chef Philip Roemer, the executive chef at the beautiful Palace Hotel in San Francisco, created the salad dressing for a banquet held at the Palace in 1923 in honor of George Arliss. Chef Roemer named it Green Goddess Dressing after Arliss’ play.
The delicious, creamy salad dressing quickly became famous, gaining popularity all through the 1920’s and well into the 70’s when it suddenly began disappearing from the restaurant scene. I don’t remember where I got my recipe from, nor do I know how close in flavor it is to Chef Roemer’s original recipe which I understand contained anchovies and vinegar. Still, this is a delicious dressing and is well worth trying. It makes a great dip for chips or crudités, too.
GREEN GODDESS DRESSING
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup firmly packed fresh parsley leaves
- 2 green onions, chopped
- 1 tbsp. firmly packed fresh dill leaves
- 1 tbsp. fresh tarragon leaves
- 2 tsp. lemon zest
- 1 tbsp. lemon juice
- 2 cloves garlic
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Place all ingredients into the bowl of a food processor and process until smooth.
- Chill at least one hour before serving.
NOTE: This dressing may be stored for up to one week in the refrigerator.