Green Goddess Dressing is a beautiful minty colored green blast from the past made with plain Greek yogurt, buttermilk, Duke’s mayo, chervil, chives, anchovy, tarragon, lemon juice, and freshly ground pepper. It’s perfect for your Springtime freshly made salads.
It has been said in the past that Green Goddess Dressing’s origin points to the Palace Hotel in San Francisco in 1923 when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit.
I have to admit I am an avid collector of anything vintage, including recipes. This dressing is right up my alley and definitely a delicious blast from the past on a wonderful crisp and cool salad. I adore the natural minty tinted color as well as the flavor of this dressing.
I bet a few of you are wondering a few things…
What is Chervil? : Chervil, aka French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavored dishes and is a constituent of the French herb mixture fines herbs.
Anchovies?!?! I know they freak some people out, however, I promise if you don’t mind Caesar Salad dressing or most steak sauces, you are going to be just fine as they both contain this un-loved ingredient.
Versions of Green Goddess Dressing…
- In the early 1970’s, salad dressing maker Seven Seas produced a version of the dressing. It is still made in limited quantities, although the company has since been purchased by another company.
- Trader Joe’s makes a version called simply Goddess Dressing, which is made with tahini and is beige in color rather than green.
- Annie’s Homegrown, a maker of natural salad dressings and sauces, makes two similar versions, an ovo-lacto-vegetarian variant called Organic Green Goddess Dressing, as well as a vegan version similar to the original called Goddess Dressing.
- Drew’s makes an all natural dressing called Lemon Goddess, made with tahini, soy sauce, lemon, garlic, and chives.
Green Goddess Dressing
- 1/2 of a cup plain Greek yogurt
- 1/4 of a cup of Duke’s mayo
- 1/3 cup buttermilk
- 1/3 cup chopped fresh chives
- 1/3 cup coarsely chopped chervil or flat-leaf parsley
- 2 tablespoons of chopped fresh tarragon
- zest of 1 lemon
- juice of 2 lemons
- 2 anchovy fillets packed in oil (drained, chopped)
- 2 minced garlic cloves
- pinch of Kosher salt
- freshly ground black pepper
In a blender, blend Greek yogurt, Dukes Mayo, buttermilk, fresh chives, chopped chervil or flat-leaf parsley, chopped tarragon, lemon zest, juice of 2 lemons, anchovy fillets, minced garlic cloves, kosher salt, and freshly ground pepper.
Place in the container with tight-fitting lid, refrigerate the dressing for at least 2 hours before serving.
- Refrigerate when not in use, will store up to 6 days.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2012 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.