According to Wikipedia,
this dressing was named for its green tint. The most accepted
theory regarding its origins 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.
The dressing became quite
popular in the 1970s when salad dressing maker Seven Seas produced
a bottled version of the dressing. It is still made in limited
quantities, although the company has since been purchased by
Kraft Foods. Green goddess dressing is often used on crab-based
salads, including the popular Crab Louis.
Green
Goddess Dressing
2 tablespoons tarragon
vinegar
2 cloves garlic
1 large egg yolk
2 tablespoons freshly squeezed lemon juice
2 anchovy fillets
1 teaspoon chopped fresh tarragon
1 tablespoon fresh flat-leaf parsley
2 green onions, minced
1 1/2 cups extra-virgin olive oil
1/4 cup sour cream
Salt and freshly ground pepper
- Combine in a food processor
or blender the vinegar, garlic, egg yolk, lemon juice, anchovies,
herbs and green onions. Run the processor and drizzle the olive
oil through the feed tube.
- Transfer the sauce to
a bowl. Fold in the sour cream and season with salt and pepper.
Refrigerate until ready to use.
Makes 2 cups.
